Ingredients
Makes: 8 stuffed peppers
2 slices bacon
1 clove garlic
¼ cup (35 g) pickled nacho jalape.os
1 tomato
1 tablespoon (15 ml) olive oil
1 small onion, diced
2 cherry peppers, diced
½ pound (225 g) elbow macaroni
2 tablespoons (28 g) butter
1 ½ tablespoons (21 g) flour
1 ½ cups (355 ml) milk
½ teaspoon mustard powder
5 ounces (140 g) Cheddar cheese
5 ounces (140 g) Monterey Jack cheese
Vegetable oil
Salt
8 poblano peppers
2 cups (240 g) flour
2 cups (230 g) breadcrumbs
3 eggs, beaten
Preparation
