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Recipe

Spaghetti a la Chile Poblano

50 min
Easy
67
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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.

Ingredients

4 servings
  • 4 poblano peppers
  • 1 clove of garlic
  • 5 leaves of bay (laurel)
  • enough of butter
  • 1 tablespoon of chicken bouillon
  • 190 grams of cream cheese
  • 1 cup of cream
  • 1 tablespoon of salt
  • 400 grams of spaghetti
  • 1 cup of milk
  • 1 tablespoon of 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Esha
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Ratings (1)
Sofia M
26/08/2018 19:19:39
Me. Gusto mucho aprendí muy fácil y quedó delicioso mi espagueti

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