Green Chile Alfredo
We love green chilies, and green chilies love cheese. It turns out they love being blended into creamy cheesy sauces just as much as they love being stuffed, breaded and fried into chiles rellenos, which is good news for days when we want something different on our pasta. Use whichever kind of chile fits your heat preference!
8 oz roasted green chile, de-stemmed, seeded & chopped
4 Tbsp garlic scape pesto
1 cup half & half (or use some Winter Hill whole milk but don’t shake up the cream top before pouring!)
4 oz Copper Tail chevre (you can also use cream cheese or queso fresco, but we’re biased)
⅔ cup grated Parmesan cheese (or try Winter Hill’s Collinsbrook cheese or your favorite firm cheese from Fuzzy Udder or Spring Day)
Salt & pepper, to taste
In a medium saucepan, heat pesto over medium heat until lightly sizzling, then remove from heat and slowly stir in half & half. Add chevre, stir to melt and place over medium-low heat. Allow to reduce slightly, stirring often. Add chopped chiles and grated cheese, remove from heat and immersion blend until mostly smooth (or use regular blender on low). Return to pot, season to taste and keep warm until needed. Toss with your favorite pasta and optional chopped herbs. Alternatively, you can toss it with shells or other short pasta shapes and bake under a cornmeal crust, with or without extra protein like shredded chicken or pork. Or stir into polenta for a southwestern/Italian mashup of cheese grits.