Spaghetti with Poblano Peppers

by Mizen Morales

5 viewsTotal time: 1 hr

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Ingredients

1. Cooking chili20 min
Turn on a burner on your stove and roast a chili pepper as shown in the video until it’s slightly charred or the skin is black. Place them in a Tupperware container and cover them so they sweat for about 10 to 15 minutes. Then peel off the skin, and you’ll need to de-seed it—that is, remove the seeds and stem, as shown in the following image.
2. Cook spaghetti20 min
To speed things up, put your spaghetti in a pot to boil for about 15 to 20 minutes, until it’s tender and easy to stir.
3. Blend5 min
Put the chilies you peeled and cleaned into your blender, add half a cup of milk, Philadelphia cream cheese, cilantro, and sour cream, then blend until very smooth.
4. Combine10 min
By this step, your spaghetti should already be fully cooked and drained. In a saucepan, sauté some chopped onion, add your spaghetti, and pour in the sauce you blended. Begin stirring everything with your kitchen tongs, and season with salt or Knosuiza. That’s it—your green spaghetti is ready. After serving, you can add a little grated cheese of your choice.