Chef Melissa's Charred Hatch Chili Pasta
Charred Hatch Chili Pasta
1 pound macaroni, spirals, rotini or shells
2 tablespoons butter
1 cup Hatch Green Chiles
1 cup onion, diced
1 teaspoon garlic, minced
4 cups chicken stock
1 cup milk
1 tablespoon flour
Salt to taste
½ teaspoon cumin powder
½ teaspoon chili powder
1 14.5 oz can fire roasted tomatoes, drained
3 cups Mexican blend cheese, shredded
¼ cup sour cream
1-2 cups cooked shredded rotisserie chicken, optional
1. Using the saute' setting, melt butter in your multi cooker. Place Hatch chili peppers in the cooker and roast until charred and tender. Remove and set aside. When cool, remove skins of peppers leaving some char for flavor. Seed and dice peppers.
2. Saute onion in butter until onions are translucent. Add garlic and cook for 30 seconds. Remove and set aside.
3. Whisk flour into butter mixture; cook for 1 minute. Whisk in chicken stock, milk, salt, cumin and chili powder.
4. Stir dry pasta into the stock mixture.
5. Lock the lid on the pot. Set to pressure. Cook on manual high pressure for 7 minutes, then quick release.
6. Fold cheese and sour cream into cooked pasta until melted and creamy.
7. Fold green chilies, onions, garlic, and diced tomatoes into pasta.
8. Toss in shredded chicken.