Here is a great excuse to use Poblano Peppers that are still in season and prepare a delicious sauce that helps reduce the spiciness of the peppers. This is my own version where fresh corn and Mexican fresh cheese is added. Serve with grilled chicken and a salad for a full meal. This easy recipe will not disappoint you. I am lucky enough to find poblano peppers at my local Farmers Market with the spiciness that I remember growing up with. Nowadays what you find at the supermarket is lacking in flavor. The addition of the cream will help reduce the heat of the peppers.
- 8 oz. (1/2 package) of spaghetti or the pasta of your choice
- 3 Large Poblano Peppers previously roasted and deveined (see HERE for roasting instructions)
- 1 Tablespoon of vegetable oil
- 1/2 cup of white onions, finely chopped
- 1 Large garlic clove or 2 small ones
- 1/2 cup of milk
- 3/4 cup Mexican Cream or heavy cream
- 2 Teaspoon of chicken bouillon in granules form
- 3/4 cup fresh corn (optional)
- Fresh crumbled Mexican cheese for garnishing (optional)
- In Mexico this dish is traditional made using spaghetti, but you can use other types/shapes of pasta.
- If you like, reserve some strips of the peppers for garnish.
- I very rare used Chicken bouillon but in this recipe it works great. If not using just add salt to taste at the end.
- Yes, you can use other types of creams like sour cream or cream cheese if Mexican Cream is not available, the same applies to the cheese.DIRECTIONS:
1. While we prepare the salsa cook the pasta according to package instructions. Drain and set aside until you add the sauce.
2. Heat oil in a skillet over medium heat, add onion and garlic. Cook until onion is transparent, about 5 minutes.
3. Place the roasted poblano peppers, cream, milk and chicken bullion into the blender. Blend until until you have a smooth sauce.
4. Add the sauce to the skillet and cook on low for about 6 minutes. Add corn and peppers strips if using. Stir frequently.
My son loves this pasta and is always asking that I include it in our monthly menu. Try it at home and let me know if you like it.¡Buen provecho!