2 cups chopped poblano chiles (from 2 large chiles)
6 tablespoons all-purpose flour
2 teaspoons kosher salt
4 cups whole milk
8 ounces Oaxaca cheese, shredded
6 ounces processed Mexican cheese (such as Velveeta Mexican), cubed
½ cup Mexican crema
1 cup panko (Japanese-style breadcrumbs)
1 ½ teaspoons chili powder
¼ cup fresh cilantro leaves
1 small red Fresno chile, sliced
Directions
Preheat oven to 425°F.
Cook pasta according to package directions, drain.
Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
Add Oaxaca and Velveeta, stirring until cheese is melted. Stir in crema. Add pasta in batches; stirring to combine.
Combine panko and chili powder in a medium bowl. Sprinkle on top of pasta. Bake in preheated oven until top is lightly browned and edges are bubbly, about 15 minutes. Sprinkle with cilantro and Fresno chile slices.
