Spaghetti a la Chile Poblano
This recipe is a very simple way to make pasta with the Mexican touch of poblano pepper. The poblano sauce is creamy and has a spicy kick that will delight even the most demanding palate.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
4
Servings
- 4 Poblano chiles
- 1 clove garlic
- 5 leaves bay
- butter
- 1 tablespoon granulated chicken bouillon
- 190 grams cream cheese
- 1 cup sour cream
- 1 tablespoon salt
- 400 grams spaghetti
- 1 cup cow's milk
- 1 tablespoon olive oil
Preparation
50 mins
0 mins
Low
- Boil the bay leaves, garlic, and salt with a few drops of olive oil.
- When the water boils, add the spaghetti over medium heat and cook for about 8 min.
- Char the peppers and store them in a tightly sealed plastic bag for 30 minutes, so they sweat.
- Clean the peppers by removing the skin, de-seeding them, and taking out the seeds.
- Blend the peppers together with the Philadelphia cheese, milk, and cream.
- In a skillet, add the butter to brown the spaghetti with the chicken bouillon powder, pour in the sauce, and cook for 20 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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