Mexican Spaghetti with Creamy Poblano Sauce (Espagueti Verde)
Servings: 16 1/2 cup servings
Calories: 163kcal
Ingredients
- 3 Poblano Peppers
- 3 Tomatillos
- 1/2 Bunch of Cilantro
- 1 Cup Spinach
- 3 Oz cream cheese
- 1 can Media Crema
- 3 cloves Garlic
- 1/4 Onion
- 1/4 tsp ground cumin
- 1/4 cup chicken stock
- Salt to taste
- 1 package Spaghetti cooked according to package instructions
- 1.25 tbsp oil
- 1 cup mozzarella cheese
Instructions
- Start by roasting the poblano peppers in a frying pan or comal over high heat until they are almost black on the outside. Add to a sealed plastic bag and let sweat for about 10 minutes. Remove from the bag and holding the peppers under a stream of cold water, remove the skin and the seeds. Set aside
- Sautee the onion, spinach, tomatillo, and garlic with a tablespoon of oil in a hot frying pan.
- Take the ingredients from the previous step and add them to a blender with the poblano peppers, chicken stock, cilantro, crema, cream cheese, salt, and cumin. Blend until smooth.
- Add the blended sauce to a hot pan with a teaspoon of oil and bring to a boil and then lower heat to medium and let simmer for 5 minutes. Add more salt or chicken stock as needed to taste.
- Combine the sauce with the spaghetti and mix well. Add to an oven safe, top with mozzarella cheese, and bake or broil until the cheese is melted.
Nutrition
Serving: 11/2 cup serving | Calories: 163kcal | Carbohydrates: 23g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg
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