Categories  

                

Mexican


12 oz spaghetti
2 large poblano peppers (read notes for substitutions)
1 cup Mexican crema (or sour cream)
½ cup chicken stock
1 Tbsp butter
1 bunch cilantro
1 garlic clove
salt and pepper (to taste)
Optional 1-2 jalapenos, for spice, follow directions for poblanos
queso fresco (or the cheese you prefer)

Roast the poblano peppers using your favorite method (on the stove, grill, or oven).

Place them in a bowl and cover them with a kitchen towel. Let them rest for 15 minutes then peel them, and discard the stem and seeds.
Place the peppers in a blender along with cilantro, garlic, and cream.
Add chicken stock and blend until smooth.
Melt butter in a large pan over medium-low heat.
Add the poblano sauce, season with salt and pepper, and bring the mixture to a simmer.
Cook for 5 minutes stirring from time to time until the sauce thickens. Turn off the heat and set aside.
Cook pasta as instructed in the package.
Drain the pasta and add to the pan with the poblano sauce. Mix nicely to coat.
Serve immediately with queso fresco on top.

For reheating, place the leftovers in a pan with a splash of milk or chicken stock, then reheat over medium heat.

Unrated