Spice up the classic spaghetti recipe with the earthy flavor of Poblano chiles! Prepared with cream cheese, yellow corn kernels, and Poblano chiles, this velvety and mildly spicy Puebla-style spaghetti is a great family dinner everyone will enjoy!
some Poblano chile, cut into thin strips, for garnish
some yellow corn kernels, for garnish
some panela cheese, cut into small-sized cubes, for garnish
some Parmesan cheese, for serving
some bread, for serving
Preparation
40 mins
25 mins
Easy
In a pot, heat water. Once it comes to a boil, add salt. Wait for it to boil again. Add pasta. Cook for 12 minutes. Strain. Cool. Reserve.
For the Puebla-style sauce: In a griddle over medium heat, roast Poblano chiles for 15 minutes until charred. Remove from griddle. Place in a plastic bag. Reserve and sweat for 10 minutes. Peel. Trim and seed using a knife.
Transfer charred Poblano chiles, corn kernels, cream cheese, garlic, onion, evaporated milk, chicken broth, salt, and pepper to a blender and blend until smooth. Pour preparation into a small pot with butter and cook for 10 minutes. Add pasta and incorporate.
Serve Puebla-style spaghetti. Garnish with Poblano chile, corn kernels, and panela cheese. Serve with Parmesan cheese and bread.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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