Method

Bring a large pot of salted water to a boil.  Preheat the oven to 350°F.  Butter a 2-to 3-quart baking dish.  Combine the tortillas and roasted poblanos in a food processor and pulse lightly to finely chop, but do not puree.

In a large bowl, whisk the half-and-half, eggs, and salt and pepper until well mixed and slightly fluffy.  Stir in the tortillas and chiles.

Cook the macaroni until al dente, following the directions on the package.  Drain well.  Add pasta to the tortilla, chile, and egg mixture, along with two-thirds of the cheeses.   Stir well.  Pour the mixture into a buttered baking dish.  Spread the remaining cheeses evenly over the top.

Bake for about 40 minutes, until bubbling and browned.  Allow to set for 15 minutes before serving.  Garnish each serving with cilantro leaves.

Serves: 6

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Reprinted with permission from ©Robb Walsh The Texas Cowboy Cookbook, published by Broadway Books.   click here to read book review