Espagueti Verde- Green Spaghetti

Name: Espagueti Verde- Green Spaghetti
Cuisine: American
Ingredients: 1 lb spaghetti; 3 tbsp cilantro; 4 large poblano pepper; 2 clove garlic; 2 cup sour cream; 1 packages philadelphia cheese - optional; 1 1/2 tsp ground black pepper; 2 knorr suiza's chicken bouillion cubes; 1/4 cup water; 1/4 cup milk

Alexis Garcia @cook_3390117

My Aunt Sylvia makes a really creamy green spaghetti and I was craving it so I looked online and found a recipe on pinterest turns out its the same one she makes except hers has philadelphia cheese. By

Alexis Garcia @cook_3390117

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Ingredients

1 lbspaghetti
3 tbspcilantro
4 largepoblano pepper
2 clovegarlic
2 cupsour cream
1 packagesphiladelphia cheese - optional
1 1/2 tspground black pepper
2knorr suiza's chicken bouillion cubes
1/4 cupwater
1/4 cupmilk

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Steps

1

bring water to a boil in a deep pan and add the 1lb of spaghetti -follow insutrctions on bag or box
2

cut the cilantro and peel the garlic cloves
3

Heat the griddle to high and place the poblano peppers for about 8 minutes use tongs or a fork to turn them around to get them toasted on each side.
4

drain the spaghetti in a strainer and place in a bowl
5

once the poblano peppers are toasted place in a bag for 8 minutes to sweat so that it could be easier to peel off.
6

remove from bag and peel poblano peppers in sink you can use gloves so that you wont get your hands burnt.
7

cut open the pepper and remove the stem and seeds
8

combine peeled peppers, cilantro, sour cream, water, knorr cubes, philadelphia chesse to make it more creamy, pepper, and garlic cloves in a blender. blend and liquify ( I did not use philadelphia cheese in mine but it was still really good just not as creamy)
9

place mix in a pan on medium high and bring to a boil.
10

add the cooked spaghetti and you can add the milk at this time.... (I didn't add milk because mine was already watery since my husband didn't measure the water) it was still good! He was to hungry and couldn't wait :p
11

Serve and Enjoy! You can eat it hot or refrigerate and eat cold later. It's good both ways(:

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Alexis Garcia @cook_3390117

on October 28, 2015 23:48

I am from South Texas. I usually eat my Grandmothers Mexican Food but I decided that I need to learn her cooking to continue doing her recipes when she is no longer around. In addition, I am finding lots of great recipes on Pinterest that I will be trying out for the first time. I will post up all the good ones that I liked and I will continue to practice until I become a pro. I am already learning so much! I am only a beginner so if I can do it you can do it too!Have a great day!I have not posted any recipes on my blog. The blog is simply about my life as a new mother, new wife, and personal experiences.To know more about me visit my blog at itsourlifealexisandalexander.wordpress.comcontact me via email for questions at itsourlifegarcias@gmail.com