1Add 4 chile poblanos and 2 jalapeños to an air fryer.
2If you don't have an air fryer, you can use your stove.
3Boil water in a pot and add salt and 2 bay leaves.
4Once the water boils, add the pasta.
5Once the chile poblanos are roasted, remove them from the air fryer and place them in a gallon bag to sweat for a few minutes, making them easier to peel.
6Remove the seeds from the chile poblanos.
7To a blender, add a piece of onion, the 2 jalapeños, 3 garlic cloves, 3 spoons of sour cream, half a block of cream cheese, cilantro, a splash of milk, and the 4 poblano peppers.
8Add 1.5 spoons of chicken bouillon, black pepper, and a little bit of salt to the blender.
9Blend all the ingredients until smooth.
10Strain the noodles when they are cooked.
11Add some butter to a pan.
12Add the blended sauce to the pan and let it simmer on low heat.
13Add a little bit of the pasta water to the sauce.
14Taste the sauce to see if you need any more seasoning.
15Add the noodles to the sauce.
16Add some cheese (optional) and mix it with the pasta and sauce.
17Prepare a breading station with 5 eggs and breadcrumbs.
18To the breadcrumbs, add a little bit of garlic powder and black pepper.
19Dip the chicken in the egg, then in the breadcrumbs.
20Fry the breaded chicken until golden brown on both sides.
21Serve the pasta, topped with the fried chicken (sliced), queso fresco, and a little bit of cilantro.
Ingredients
4 chile poblano
2 jalapeños
salt
2 bay leaves
1 pack pasta
1 piece onion
3 garlic cloves
3 spoons sour cream
0.5 block cream cheese
cilantro
splash milk
1.5 spoon chicken bouillon
black pepper
butter
cheese
5 eggs
bread crumbs
garlic powder
chicken
queso fresco
Equipment
air fryerstovepotblendercolanderpantongsspatulaplateforks
Tips
Let the poblano peppers sweat in a bag to make them easier to peel.