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Place the 3 large poblano peppers and the optional 1 jalapeño or Serrano pepper in a pan over medium-high heat. Roast the peppers until they are nicely charred all over, turning occasionally.

Once the peppers are charred, carefully transfer them to a plastic bag. Allow them to sweat in the bag for 5 to 10 minutes. This will make them easier to peel.

After sweating, carefully peel the charred skin off the peppers. Remove the stems and transfer the peeled peppers to a blender cup.

To the blender cup with the peppers, add the 1/4 onion, 1 garlic clove, a handful of cilantro, 4 ounces cream cheese, 2 cups cream mexicana, 3/4 cup milk, 1 1/2 teaspoons chicken bouillon, 1 1/2 teaspoons black pepper, and 1/2 teaspoon garlic salt. Blend all ingredients until completely smooth. Set the blended green sauce aside.

Fill a large pot halfway with water and place it over medium-high heat. Add the piece of onion, two bay leaves, and salt to the water. Bring the water to a rolling boil.

Once the water is boiling, add the 16 ounces of spaghetti. Cook the spaghetti al dente according to its package directions, stirring occasionally to prevent sticking.

Before draining the spaghetti, reserve 1/2 cup of the pasta water. Then, drain the cooked spaghetti thoroughly.

Return the empty pot to medium heat. Add 1 tablespoon butter to the pot and allow it to melt completely.

Pour the prepared green sauce into the pot with the melted butter. Add the reserved 1/2 cup of pasta water to the sauce. Bring the sauce to a gentle simmer, stirring occasionally.

Taste the sauce and adjust salt if needed. Add the cooked spaghetti to the simmering sauce. Then, add 1/2 to 1 cup of queso Oaxaca or Monterey Jack cheese.

Mix everything together thoroughly, ensuring the spaghetti is well coated with the sauce and the cheese is melted. Allow the spaghetti and sauce to cook together for 5 minutes, stirring occasionally.

After 5 minutes, the Espagueti Verde is done and ready to serve. Enjoy!


Place the 3 large poblano peppers and the optional 1 jalapeño or Serrano pepper in a pan over medium-high heat. Roast the peppers until they are nicely charred all over, turning occasionally.

Once the peppers are charred, carefully transfer them to a plastic bag. Allow them to sweat in the bag for 5 to 10 minutes. This will make them easier to peel.

After sweating, carefully peel the charred skin off the peppers. Remove the stems and transfer the peeled peppers to a blender cup.

To the blender cup with the peppers, add the 1/4 onion, 1 garlic clove, a handful of cilantro, 4 ounces cream cheese, 2 cups cream mexicana, 3/4 cup milk, 1 1/2 teaspoons chicken bouillon, 1 1/2 teaspoons black pepper, and 1/2 teaspoon garlic salt. Blend all ingredients until completely smooth. Set the blended green sauce aside.

Fill a large pot halfway with water and place it over medium-high heat. Add the piece of onion, two bay leaves, and salt to the water. Bring the water to a rolling boil.

Once the water is boiling, add the 16 ounces of spaghetti. Cook the spaghetti al dente according to its package directions, stirring occasionally to prevent sticking.

Before draining the spaghetti, reserve 1/2 cup of the pasta water. Then, drain the cooked spaghetti thoroughly.

Return the empty pot to medium heat. Add 1 tablespoon butter to the pot and allow it to melt completely.

Pour the prepared green sauce into the pot with the melted butter. Add the reserved 1/2 cup of pasta water to the sauce. Bring the sauce to a gentle simmer, stirring occasionally.

Taste the sauce and adjust salt if needed. Add the cooked spaghetti to the simmering sauce. Then, add 1/2 to 1 cup of queso Oaxaca or Monterey Jack cheese.

Mix everything together thoroughly, ensuring the spaghetti is well coated with the sauce and the cheese is melted. Allow the spaghetti and sauce to cook together for 5 minutes, stirring occasionally.

After 5 minutes, the Espagueti Verde is done and ready to serve. Enjoy!
