Description
Spaghetti for two tossed in a smooth, smoky sauce of charred poblano peppers, cream cheese, sour cream and cilantro, finished with cotija.
Ingredients
- 2 large poblano peppers
- 6 ounces dry spaghetti
- 1 tablespoon unsalted butter
- 1/4 cup chopped white onion
- 2 garlic cloves, minced
- 2 ounces cream cheese, cubed
- 1/4 cup sour cream or Mexican crema
- 1/4 cup low-sodium vegetable or chicken broth
- 1/4 cup loosely packed cilantro leaves, plus more for serving
- 1 teaspoon fresh lime juice
- 1/4 teaspoon salt, plus more for the pasta water
- 1/8 teaspoon black pepper
- 1/4 cup crumbled cotija or queso fresco, for serving
Instructions
- Set an oven rack about 4 inches below the broiler and heat the broiler. Put the poblanos on a foil-lined baking sheet and broil for about 15 minutes, turning them every few minutes, until the skins are blackened and blistered on all sides.
- Move the hot poblanos to a heatproof bowl, cover it with a plate and let them steam for 10 minutes. Rub off the skins, then pull out the stems and seeds.
- While the peppers steam, bring a large pot of well-salted water to a boil. Melt the butter in a 10-inch skillet over medium heat, add the onion and cook for 4 minutes, until soft. Add the garlic and cook for 1 minute.
- Scrape the onion, garlic and butter into a blender. Add the peeled poblanos, cream cheese, sour cream, broth, cilantro, lime juice, salt and pepper and blend until completely smooth.
- Cook the spaghetti until al dente according to the package directions. Scoop out 1/2 cup of the pasta water, then drain.
- Pour the sauce into the skillet and warm it over medium-low heat for 3 minutes, stirring, without letting it boil. Add the spaghetti and toss with tongs, adding pasta water a splash at a time until the sauce coats every strand.
- Taste for salt, then serve topped with the cotija and a few cilantro leaves.
Notes
Equipment: rimmed baking sheet, aluminum foil, heatproof bowl and plate, blender, 10-inch skillet, large pot, tongs
- Poblanos are mild; for more heat, broil half a jalapeno alongside them, peel and seed it, and blend it into the sauce.
- Do not rinse the poblanos under water to peel them; rinsing washes away the smoky flavor.
- Mexican crema makes a slightly thinner, tangier sauce than sour cream; both work.
- Add a handful of baby spinach to the blender for a brighter green color.
- Turn it into a heartier dinner with sliced cooked chicken or black beans tossed in with the pasta.
- Wrap the rest of the cream cheese well and refrigerate it for another use.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet over low heat or in the microwave with a splash of water, stirring until hot.
- The cream sauce can separate after freezing, so this dish is best kept in the fridge.
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Broiled and stovetop
- Cuisine: Mexican