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Recipe

Spaghetti a la Chile Poblano

50 mins
Low
70
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This recipe is a very simple way to make a pasta with the Mexican touch of poblano chili. The poblano sauce is creamy and has a spicy touch that will enchant even the most demanding palate.
Learn more about Tita De Sada

Ingredients

4 portions
  • 4 poblano peppers
  • 1 clove garlic
  • 5 leaves bay (laurel)
  • enough butter
  • 1 tablespoon chicken bouillon
  • 190 grams cream cheese
  • 1 cup cream
  • 1 tablespoon salt
  • 400 grams spaghetti
  • 1 cup milk
  • 1 tablespoon olive oil

Preparation

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.
Tatema the chiles and keep them in a plastic bag tightly closed for 30 minutes, so that they sweat.
Clean the chiles by removing the skin, deveining and removing the seeds.
Blend chili peppers along with philadelphia cheese, milk and cream.
In a pan add the butter to brown the spaghetti with the chicken powder, pour the sauce and cook for 20 minutes.

TIPS

If you like more picosito, leave the veins in the chiles and some seeds.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
204.8
kcal
10.24%
Carbohydrate, by difference
22.3
g
7.43%
Protein
8
g
16%
Total lipid (fat)
9.6
g
14.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (2)
bbAlejandra Torres
04/07/2020 18:48:12
Muy rica
Sofia M
26/08/2018 19:19:39
Me. Gusto mucho aprendí muy fácil y quedó delicioso mi espagueti

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