By Abigail Garcia
If I could choose between my favorite chiles: pasilla chile and poblano chile, the winner would certainly be the poblano chile. I love its tasty-not-so-hot flavor–sometimes even a little sweet for my taste! This recipe is a winner, just perfect for the weeknight meal: just blend, heat and serve! The smooth, creamy, and mild hot sauce cannot only be used for pasta, but over chicken, beef, crepes and quesadillas as well, enjoy!
Yields 4 servings
Cook Time: 10 minutes
Preparation Time: 20 minutes
- 3 poblano chiles, charred, without skin and seeded
- 3/4 cup chicken stock
- 4 oz cream cheese
- 1/4 cup chopped parsley or cilantro
- Pepper to taste
- 1 pound of spaghetti or the pasta of your preference, cooked al dente
- Roughly cut the chiles and blend them with half a cup of the chicken stock, the cream cheese and the parsley/cilantro, until very smooth. Add pepper to taste.
- You can either strain the mix or leave it like this, for a more rustic look.
- Pour sauce over a medium-large sauce pan and add the rest of the chicken stock.
- Heat the sauce until it starts to simmer and mix with the pasta. You can add sauteed vegetables (onions, zucchini, red pepper) to it and queso fresco to serve.