Ingredients

• 1 lb spaghetti
• 1 tablespoon butter or olive oil
• 4 poblano peppers
• 1 cup cilantro (leaves only)
• ½ onion, roughly chopped
• 1 cup crema Mexicana or sour cream
• 1 box (8 oz) cream cheese
• 3 cloves of garlic
• 1 cube chicken (or veggie) bouillon
• ½-1 cup milk or water
• 1-2 serrano or jalapeño peppers, seeded ( keep seeds if you want the heat)
• ¼ cup Cojita cheese
• 1 cup pepper jack cheese
• Cotija cheese, for garnish

Directions

• 1. Cook the spaghetti according to the package instructions and drain, reserving some of the pasta water for later. Toss noodles with butter or olive oil so they don't stick together.
• 2. While the spaghetti is cooking, roast the poblanos over fire or broil in oven until skin is dark. If using serrano or jalapeño peppers these can be roasted as well, or left raw. Place peppers in a ziploc bag and steam for 15mins. Remove charred skin with a paper towel or cloth.
• 3. Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy.
• 4. Pour into large pot over medium-low heat and season to taste with salt and pepper. Bring to a simmer, then add spaghetti and stir to coat. Add cheeses and additional milk or pasta water if it gets too thick. Mix till cheese has melted and everything is creamy.
• Serve with cotija cheese, if desired.

Nutrition