Mexican Spaghetti

Name: Mexican Spaghetti
Prep time: 20 min
Cook time: 25 min
Yield: 4 serving
Ingredients: ½ pound spaghetti noodles; 1 lice + ¼ cup grated white onion; 4 garlic cloves; 1 teaspoon salt; 2 bay leaves; 4 poblanos; 1 cup + 2 Tablespoons packed cilantro; 1 8 ounce bar cream cheese; 1 Tablespoon chicken bouillon; ½ cup heavy cream; ½ cup milk; 2 Tablespoons butter; 1 teaspoon olive oil; ¼ cup queso fresco

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Calories
460 kcal
Course
Main Course
Cuisine
Mexican

Mexican Spaghetti

Dexter Sheppard

Report

Spaghetti noodles in a green, creamy poblano sauce.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

½ pound spaghetti noodles
1 lice + ¼ cup grated white onion divided
4 garlic cloves divided - two whole, two grated
1 teaspoon salt
2 bay leaves
4 poblanos deseeded and cut open
1 cup + 2 Tablespoons packed cilantro stems and all, divided (2 Tablespoons minced)
1 8 ounce bar cream cheese
1 Tablespoon chicken bouillon
½ cup heavy cream
½ cup milk
2 Tablespoons butter
1 teaspoon olive oil
¼ cup queso fresco crumbled

Add to Shopping List

Instructions

Fill a large pan with water for boiling the spaghetti. Add the slice of onion, 2 whole garlic cloves, salt and bay leaves. Boil for 2 minutes, then add the spaghetti and cook according to the package directions. This is usually about 8 to 10 minutes. Taste a piece of spaghetti to see if it is fully cooked. Discard the onion, garlic and bay leaves.
Remove the spaghetti from the water, and reserve ½ cup of the spaghetti water.
Preheat the broiler to 500°. Place the poblanos, skin side up on the cookie sheet on the highest rack directly under the broiler. Broil till the skins are blackened and bubbled, between 3 and 5 minutes.
Remove and place in a bag to steam for 5 minutes. Remove and peel the skins off. Cut into strips.
In a large pan, melt the butter and add the olive oil to heat. Add the grated onion and garlic and sauté for 3 to 4 minutes. Add the sliced poblanos and sauté for an additional 5 minutes.
Place the cilantro, cream cheese, chicken bouillon, cream, milk, and poblanos in the blender. Blend till smooth, then pour into the pan and cook for 5 to 10 minutes until very smooth. If the sauce gets too thick, add some of the reserved spaghetti water to the sauce.
Add the spaghetti and toss to coat. Serve with a sprinkle of queso fresco and some chopped cilantro.