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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Poblano Spaghetti Recipe

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This recipe for Poblano Spaghetti is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb spaghetti
3 tbsp cilantro
4 large poblano peppers
2 clove garlic
2 cup sour cream
1 package of philadelphia cheese - optional
1 1/2 tsp ground black pepper
2 chicken bouillon cubes
1/4 cup water
1/4 cup milk - optional
Directions:
Directions:
1. Bring water to a boil in a deep pan and prepare the spaghetti. Follow instructions on the box.

2. Cut cilantro, peel garlic cloves

3. Heat the griddle or large skillet to high and place poblano peppers for about 8 minutes. Use thongs and fork to turn them around to get them toasted on each side.

4. Drain spaghetti in a strainer then place on to a bowl.

5. Once the poblano peppers are toasted place inside a ziplock bag for 8 minutes. This will make the peppers sweat. Once the 8 minutes are up take the peppers out and peel them. If you want to use a garlic clove to peel them do so. They will be hot.

6. After the peppers are peeled remove stem and seeds.

7. Combine peeled peppers, cilantro, sour cream, water, bouillon cubes, water, pepper, garlic cloves in a blender to liquify.

8. Place in a pan and bring to a boil. After it is boiling place the noodles inside the pot.

9. At this point you can decide if you want to sauce to be creamier at which I would suggest to add the philadelphia cheese, and if its too creamy you can add the milk.
Personal Notes:
Personal Notes:
I used a mexican sour cream 1 3/4 cup and a mexican table cream 1/4 cup instead of the american sour cream. However, I've been told that it should be the same thing.

 

 

 

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