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Poblano Noodles with Saladitas Crust

Poblano Noodles with Saladitas Crust


1 cup Saladitas
7 oz Noodles
1 pepper Poblano pepper
3/4 cup Frozen corn
1 cup Sour cream
2 cup Chicken stock
8 oz Cream cheese
1 cup Grated Monterrey Jack
2 cloves Garlic
1/2 cup Diced onion
1 teaspoon Vegetable oil
2 tablespoon Butter
2 tablespoon All-purpose flour


  • 1
    Roast the poblano peppers over an open flame on medium heat, turning them occasionally to ensure even cooking. When most of the skin is charred, place them in a large bowl, cover with plastic wrap, and allow them to sweat 30 minutes.
  • 2
    Using the back of a paring knife, remove the blistered skin and scrape out the seeds.
  • 3
    In a medium sauté pan over medium heat sweat the onion and garlic until translucent, 2 to 3 minutes. Remove from heat.
  • 4
    In the same sauté pan combine butter and flour, stirring constantly cook until golden brown, about 5 minutes.
  • 5
    Transfer to a blender or food processor the roasted poblano, garlic, onion, chicken stock, cream cheese, sour cream, and flour/butter mix, process until smooth and simmer in a sauce to thicken.
  • 6
    Pre heat oven to 350 °F.
  • 7
    In salted boiling water cook the noddles for about 5 minutes and drain.
  • 8
    Add to a casserole the noddles, corn and pour over the poblano sauce.
  • 9
    For the crust mix Saladitas crackers crumbs and grated monterrey jack; Top the casserole with the crust mixture and bake at 350 °F for 15 minutes or until golden brown.