Ingredients
2 lb spaghetti
4 chiles poblanos
2 blocks cream cheese
15 oz Mexican Crema
OR Sour Cream
½ cup whole milk or heavy cream
1 cup spinach
½ onion
2 cloves garlic
1 bunch cilantro
1 tbsp chicken bouillon
1 tsp black pepper
4 tbsp butter
Crumbled Cotija Cheese
Directions
Step 1
Char up the chiles poblanos, either in the air fryer @ 400 degrees for 10–13 minutes. Under the broiler setting of your oven for 2-4 minutes per side. Over an open flame on your stove. Or charred on a grill.
4 chiles poblanos
Step 2
Let them steam after being charred in a plastic bag, or covered in a bowl for about 10 minutes. Remove the outer papery skin & seeds.
Step 3
At this point get your pasta water boiling & season with salt. Once boiling, cook the spaghetti for 2-3 minutes less than the package says.
2 lb spaghetti
Step 4
To make the green spaghetti sauce, add the poblanos, onion, garlic, cream cheese, crema, milk, cilantro, seasonings & spinach to a blender. Do this in batches if needed. Blend until smooth.
4 chiles poblanos
2 blocks cream cheese
15 oz Mexican Crema
½ cup whole milk or heavy cream
1 cup spinach
½ onion
2 cloves garlic
1 bunch cilantro
1 tbsp chicken bouillon
1 tsp black pepper
Step 5
In a large pot/skillet, melt the butter, then add the sauce to the pan. Warm through for 5-7 minutes. Then add in the cooker spaghetti. Save some of the pasta water if needed to thin out the sauce.
4 tbsp butter
Step 6
Once fully combined, pour into serving tray & top with crumbled queso cotija.
Crumbled Cotija Cheese
Step 7
Enjoy 😋
