Ingredients
- 8 oz uncooked spaghetti pasta
- 3 1/2 large poblano peppers
- 1/2 white onion chopped
- 1 tbsp minced garlic
- 1/2 cup chopped cilantro leaves plus extra for garnish (optional)
- 1 cup mexican crema
- 1 bouillon chicken cube
- 4 oz cream cheese
- queso fresco for topping (optional)
- salt and pepper to taste (optional)
Steps
- Heat the oven to 450 F.
- Place the poblanos on a baking sheet and roast for 15 minutes, turning once, until blistered.
- Steam the peppers in a covered bowl for 5 minutes, then remove the skins and seeds.
- Boil the spaghetti in salted water until tender, then drain it.
- Blend the poblanos, onion, garlic, cilantro, crema, bouillon, and cream cheese until smooth.
- Warm the green sauce in a large skillet over medium-low heat, toss in the spaghetti, and cook for 3 to 5 minutes before adding queso fresco if using.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
