Mexican Poblano Jalapeno Creamy Noodles

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This is how I like to have my serving of weekly greens - roasted poblano and jalapeno peppers with lots of cilantro drowned in a creamy sauce.  It may not be authentic Mexican but it works for me since I had it once at a BBQ place and wanted to try making it.  I've always been afraid to roast the peppers because I wasn't sure how it was supposed to be.  I was surprised to hear it pop as it changed color and softened.  I do like the smokiness from the peppers with just enough heat.  The cotija cheese adds the perfect saltiness at the end to finish the dish.

The best part is this is made in the same wok that the noodles were boiled in for easy clean up.  One pan meal clean-up for the win!  I think this would pair well with leftover smoked pork butt  Pork Butt / Pork / BBQ Smoke / Recipes | Cooking with Aloha, Texas Style .

Ingredients

  • 1 lb. spaghetti
  • 1 tablespoon butter or olive oil
  • 4 poblano peppers, about a pound
  • 1 bunch cilantro
  • ½ onion, roughly chopped
  • 1 oz Mexicana crema
  • 8 oz cream cheese, room temperature
  • 3 – 5 cloves of garlic
  • 1 t chicken bouillon
  • ½ C milk
  • 1 jalapeño pepper
  • Cotija cheese, for garnish

Directions

  1. Grill the poblanos and jalapeno peppers to sweat the skin over medium high flame to get the skin to turn black and softened, takes a about 5 minutes, turning with tongs. Don't forget to turn on the stovetop fan!
  2. Place grilled peppers in a sealed plastic bag about 15 minutes.  Use a paper towel to remove the charcoal skin that was loosened from the steamed bag. Peppers should be soft and pliable.
  3. Place peppers on a cutting board to cut off stems, slice lengthwise and remove the seeds. Set aside.

  4. Cook the spaghetti according to the package instructions and drain. Toss noodles with olive oil so they don't stick together. Set aside.

  5. Place the peppers in a blender along with the cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk. Blend until smooth and creamy.
  6. 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.  Serve with cotija cheese.