Poblano peppers are magical.

I’m sure you’ve dived into a plate of them, roasted and stuffed with deliciously gooey cheese. You’ve probably also chipped-dipped the heck out of them in a mild salsa.

Oh… but they’re so much more. They can help you eat healthier and lead a better life (well, eat healthier anyway). Like in this recipe for Fettuccine with Poblano Alfredo.

The poblano peppers add an interesting depth of flavor to this Alfredo sauce and help thicken it. The cream and butter are gone, but you’ll never miss them. I substituted milk for the cream and olive oil for the butter… and let the poblano peppers do all the rest. You’re welcome.

Here’s the recipe… you’re going to love it!

Don’t worry; I’ve still dosed this Fettuccine Alfredo recipe with freshly grated Parmesan cheese. I mean, it’s an Alfredo after all.

I’m not a heretic. (OK…maybe a little bit.)

Preparing dinner is even easier when you roast everything on a sheet pan… oh, and clean-up is a snap!

This is a great recipe to whip out during the week because you can mix and match the spices based on what you have on hand: Greek (lemon+garlic+oregano), Chinese (ginger+garlic+soysauce) or Italian (basil+garlic+tomatoes). Steam some veggies or make a big salad and voilà! Dinner Dilemma solved.

I like using chicken thighs for sheet pan meals because they won’t dry out in the oven like boneless skinless chicken breasts often do. They’re also less expensive, which is always a plus in my book! Click here for the step-by-step tutorial on how to make the fabulous Sheet Pan Moroccan Chicken.

Tip: Get the kids to help with dinner by letting them peel and section the citrus fruit!

Like this recipe? Here’s more super easy dinner ideas: Easy Ravioli Bake and Island Chicken Drummies.

This started off as a healthy recipe: spaghetti squash, roasted red pepper and a little garlic.

But then, without warning, it took a luscious turn for the delicious.

Suddenly, it became a rich and decadently creamy dish loaded with flavor: Spaghetti Squash with Alfredo Sauce. I threw in some roasted red peppers for even more WOW.

Okay, so the sauce has a little bit of fat in it. So what?! You’re saving carbs by serving it with the spaghetti squash instead of pasta. And it’s gluten free!

Yep… I’ve always been able to justify all kinds of bad behavior.

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Rosemary asks: Why all the hoopla surrounding Hatch Chiles?

Like anything in the food world that has a limited run, many people are drawn to the exclusivity and somewhat snobbish appeal of being part of a coveted gastro experience: think black French Périgord truffles or Copper River salmon.

But you’ve asked what are Hatch Chiles and why all the hoopla. One of the most unique qualities of these meaty peppers is that you can find them with varying heat levels… from mild to extremely hot. You really can’t say that about most chile peppers, can you?

Hatch Chiles are grown only in southern New Mexico’s fertile Mesilla Valley, where the soil is rich in nitrogen and minerals. Sun soaked days and cool desert nights help these chiles develop their intense earthy flavor. They are extremely rich in Vitamin C.

Hatch, New Mexico, is the epicenter for these chiles, which come into season in August and September. If you find yourself in this part of the world at this time of year, you’ll find chiles being roasted 24/7, Hatch Chile contests, and even a parade (which will be held this weekend! August 30^th to be exact!)

Roasting Hatch Chiles brings out their vibrant, hearty flavor. After roasting, the chiles are peeled… that’s when the excitement begins: what type of enchantment can I (and you!) create? This year I bought Melissa’s Hatch Chile Cookbook to find even more wonderful ideas!

Growing up in West Texas, I can remember my parents making an annual pilgrimage to New Mexico to buy huge bags of the chiles (25 lbs. or more!), which they would then roast, freeze and use the rest of the year. Maybe that’s why I’m so partial to Hatch Chiles… so many wonderful childhood memories of family, food and fun.

Sooo… get a move on. If you hurry, you can still make the parade!

Hatch Chile Roasting Begins

The chiles are loaded into huge propane-fueled roasters.

The chiles are tumbled in the roaster so their skins blister evenly.

The chiles darken as their skin blisters.

Almost ready... the chiles are completely blistered and roasted.

Roasted and ready to be loaded into dark plastic bags for steaming.

After the Hatch Chiles steam, they are peeled and ready!