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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 8 oz. penne (uncooked)
- 2 poblano chiles (about 4oz)
- 1/3 cup fresh breadcrumbs
- 2 tsp. EVOO
- 1 tsp. lime rind (grated)
- 1/8 tsp. ground red pepper
- 1 cup 1% low fat milk (divided)
- 1 cup unsalted vegetable stock
- 3 Tbsp. all-purpose flour
- 1 Tbsp. minced garlic
- 5 oz. cheese (queso quesadilla, shredded)
- 1/4 cup fat free sour cream
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 3/8 tsp. kosher salt
- cooking spray
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Directions
- Preheat broiler to high
- Cook pasta according to directions, omitting salt and fat; drain.
- While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bit-sized pieces.
- Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place ¾ cup milk, stock, flour, and garlic in saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, ¼ cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8” square, broiler safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.
NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol40mg13% |
Sodium560mg23% |
Potassium310mg9% |
Protein20g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate59g20% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A10% |
Vitamin C6% |
Calcium40% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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