2Place the toasted chiles in a Ziploc bag and let them sweat for about 15 minutes.
3Peel the skin off the chiles and remove the seeds if you want a milder sauce.
4Add the peeled and deseeded poblano peppers, a piece of onion, three small garlic cloves, cilantro, one whole block of cream cheese, two heaping tablespoons of sour cream, heavy cream or milk, a little salt, black pepper, and chicken bouillon to a blender.
5Bring a pot of water to a boil and add some chicken bouillon to the water.
6Add the noodles to the boiling water and boil them for 10 minutes or to your liking.
7While the noodles are boiling, take some pasta water and add it to the blender with the sauce ingredients.
8Blend the sauce until smooth.
9In a pan, add some butter.
10Remove the noodles from the pot after 10 minutes.
11Add the blended sauce to the butter in the pan.
12Add some Monterey Jack cheese to the sauce.
13Mix well and bring the sauce to a low simmer.
14Check for salt or other seasonings and adjust as needed.
15Add the cooked spaghetti noodles to the sauce.
16Toss the noodles in the sauce to coat evenly.
17Garnish with a little queso fresco and some cilantro on top.
Ingredients
4 poblano peppers
1 jalapeño
1 piece onion
3 garlic cloves
cilantro
1 whole block cream cheese
2 heaping tablespoons sour cream
heavy cream or milk
salt
black pepper
chicken bouillon
noodles
butter
Monterey Jack cheese
queso fresco
Equipment
Ziploc bagblenderpotpan
Tips
For a spicier sauce, add more jalapeños or serranos and leave the seeds in the chiles.
For a milder sauce, remove the seeds from the chiles.