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Read the full recipe after the video.

Recipe Summary

prep:
18 mins
roast:
20 mins to 25 mins at 450°
bake:
18 mins
Servings:
10
Max Servings:
12
Yield:
11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.

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  • Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.

  • In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.

*Handling Hot Peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.

Nutrition Facts

312 calories; total fat 14g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 37mg; sodium 600mg; potassium 176mg; carbohydrates 30g; fiber 3g; sugar 2g; protein 17g; trans fatty acidg; vitamin a 260IU; vitamin c 20mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 69mcg; vitamin b12mcg; calcium 20mg; iron 1mg.

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