Idealy this dish should be made with freshly roasted green chilies from you know where. In this case it's quite hard to find them this time of year in the northeast. I went with some poblano peppers. I oiled them quite heavily and roasted them over an open flame on the stove.
I then went ahead and made a standard mac n cheese recipe. I chopped up the roasted poblanos and a small amount of chopped cilantro and added that into the cheese sauce. On top I substituted in fresh chopped tortillas from the "Frontier" in ABQ. Delicious.
Next time more peppers...
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