When it is hot outside, I think of Southwestern or Mexican flavors. Fresh chilies, cilantro, corn and avocados come to mind. I feel like making fresh guacamole and eat tons of chips with it- or make enchiladas. I do try to come up with different recipes to post on this blog- sometimes it gets quite challenging…

Some chain restaurants have a southwestern style pasta on their menus. That is what I started to think of when I visited the farmer’s market the other day- I bought some fresh ancho chilies. I pictured roasting them and then making a sauce out of them- maybe a cheese sauce for a pasta. I planned on stopping at the grocery store to pick up chicken thighs to grill and add to the dish- but as usual something came up and I didn’t get time to go. I then remembered I have chicken sausage in the freezer- perfect!

I roasted the ancho chilies and diced and sauteed them with sliced shallots and garlic. I then sprinkled all-purpose flour to make a roux. Chicken broth and a little half and half completed the sauce. I had a bag of shredded mexican cheese (including queso fresco, monterey, etc.)- which I thought would be perfect for this dish- though any cheese will do.

I roasted the chicken sausages in the oven and added them to the cheese sauce. I added a my favorite ingredient- smoked paprika. It gave the cheese sauce a delicious smoky flavor that complemented the smokiness in the ancho chilies really well.

Overall the flavor was very delicious and different. I added fresh cilantro on top instead of the usual basil or parsley. I felt cilantro was a better fit with all the southwestern flavors- and it was – really yummy. I wasn’t sure if my family would like it- but they did- they all relished it with a bottle of red wine and milk (for my daughter).

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