Ingredients:
- 16 oz spaghetti
- 2 large poblano peppers (roasted, peeled, and deseeded)
- 1 jalapeño (optional, for extra heat)
- 8 tomatillos (boiled until color changes; do not allow to burst)
- ¼ onion
- 2 cloves garlic
- ½ cup Mexican crema (or sour cream)
- 1 tbsp chicken bouillon
- 1 small bunch cilantro
- ½ cup water (for blending)
- Salt and pepper to taste
- Chihuahua cheese, shredded (for topping)
Instructions:
- Cook the Spaghetti
- Bring a large pot of salted water to a boil.
- Cook the spaghetti according to package instructions. Drain and set aside.
- Roast the Peppers
- Char the poblano peppers (and jalapeño, if using) over an open flame or under the broiler until blackened on all sides.
- Transfer to a covered bowl or zip-top bag and let steam for 10 minutes.
- Peel off the skins, remove the seeds, and set aside.
- Prepare the Sauce
- In a blender, combine:
◦ Roasted peppers
◦ Boiled tomatillos
◦ Onion
◦ Garlic
◦ Mexican crema (or sour cream)
◦ Cilantro
◦ Chicken bouillon
◦ ½ cup water
- Blend until smooth. Season with salt and pepper to taste.
- Combine Pasta and Sauce
- In a large pan or mixing bowl, toss the cooked spaghetti with the green sauce until evenly coated.
- Add a splash of water if the sauce is too thick.
- Bake with Cheese
- Transfer the coated spaghetti to a baking dish.
- Top generously with shredded Chihuahua cheese.
- Bake at 350°F (175°C) for about 10 minutes, or until the cheese is melted and slightly browned.