There a few sounds that I like better than the crinkly-poppy-snappy sound of fresh chilies roasting on an open flame. The aroma is intoxicating to me – It puts me in the mood like a 90’s slow jam.

This recipes pairs roasted Poblanos and old-school vegan mac and cheese. What’s not to like? It’s sort of a play on Rajas (a dish consisting of Roasted Poblanos, Sauteed Onions and [traditionally] cream) but admittedly it’s used only as a reference. Enjoy!

Coditos Con Rajas; Roasted Poblano Mac

Cheeze / Queso Sauce
1 Cup of Water
1/3 (heap) cup raw cashews (soaked for at least an hour if not more)
(Heap) 1/4 Cup Nutritional yeast
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp tumeric powder
1/2 tsp black pepper
1 tsp salt
1 tsp lemon juice
1 TBS of cornstarch

4 – 6 Poblano Peppers (depending on size – about a pound or so)
8 ounces of macaroni noodles

Roasting Your Poblanos

1. Roast your poblanos over direct heat using tongs or on a (dry) heavy bottom pan until completely blackened and charred.
1.5 – Basically, if it looks burnt you’re good to go!
2. Wrap roasted poblanos in a paper towel and place inside a large plastic (zip) bag. Allow to steam / cool for about 10 minutes.
3. Pull poblanos from the plastic bag and rub off all of the charred bits with the paper towel.
3.5 – If you’re sensitive to chiles – use gloves or the bag to handle them.
4. Remove seeds and core and slice into thin julienne strips.
5. Set aside.

Making the Mac and Putting the Dish Together

1. Set your cashews to soak in cool water (for at least an hour if not more)
2. Cook your macaroni noodles according to package directions until al dente
3. Drain and rinse cashews.
4. Add all (Cheeze Sauce) ingredients except cornstarch into a blender and blend for a few minutes or until all ingredients are blended thoroughly.
5. Taste mixture and adjust salt level – you’ll want it to be a little on the salty side as the cornstarch will even out the saltiness a bit
6. Add Cornstarch and blend until all is incorporated. Set aside.
7. Heat a medium sauce pan over medium-low heat.
8. Add your blended sauce mixture and whisk or stir slowly until it starts to thicken. 2  minutes.
9. Add your cooked noodles to (thickening) sauce mixture – stir.
10. Add your sliced poblanos – stir.
11. Lower heat to low and stir to incorporate.
12. Once the sauce has thickened a bit – you’re ready to eat!