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Roast until they have blackened skin, and stack them in a container with a lid. Steam for a few minutes to make them easy to peel. Stem, seed and peel the poblano peppers. Step 3. Blend the peppers. Blend the roasted peppers with the cilantro, crema and milk in a countertop blender. Step 4. Make the sauce.
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Transfer poblano mixture to a large sauce pan and cook over low-medium heat for about 3 minutes. Add the cream cheese and stir until it's all melted. Cook for another 2 minutes on low heat. Add the pasta and toss until it's all combined. Add a little of the reserved pasta water if it dries up when you reheat it.
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Cook Pasta: Bring a large pot of water to a boil. Add 1 bouillon cube, the other half of the onion, and 1 garlic clove. Cook the pasta for 10 minutes. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic. Cook Sauce: Meanwhile, add butter to large pot set over medium heat.
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Open up the pepper and remove the core and seeds. Don't worry if the pepper breaks up, strips are fine. At this point, you can store the roasted peppers in the fridge to make the sauce later, if you prefer. Place the peppers, cilantro, Mexican crema, garlic and stock/bouillon powder in a food processor or blender.
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Add the roasted peppers, cilantro, sour cream, chicken bouillon and 2/3 cups of milk or half and half and process until smooth and creamy. Add more milk, if needed. Transfer the poblano pepper mixture to the same pot you used to cook the pasta. Heat over medium-low heat for about 2-3 minutes, stirring as needed.
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Place the peppers in a blender along with cilantro, garlic, and cream. Add chicken stock and blend until smooth. Melt butter in a large pan over medium-low heat. Add the poblano sauce, season with salt and pepper, and bring the mixture to a simmer. Cook for 5 minutes stirring from time to time until the sauce thickens.
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Add heavy cream, sour cream, cream cheese, chicken broth, roasted peppers, garlic, onion, cilantro, salt and pepper to the blender. Blend until smooth and creamy. Boil 12 ounces of spaghetti following the directions on the package. Drain and set aside. Melt two tablespoons of butter in a large pan.
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Place boiling water in a pot. Once it is boiling add the spaghetti and 1 tsp of salt and let the spaghetti cook for 6 to 8 minutes or until al dente. In a hot pan add 2 tablespoons of butter and once it melts add 1 tbsp of oil and then the onion, celery and garlic. Let the vegetables cook, stirring constantly.
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Follow the package directions to cook the pasta al dente. Reserve 1/2 cup of the boiling water from the cooked pasta. Step 5: Blend. Place peeled poblanos in a blender (or food processor) along with the onion, garlic cloves, salt, black pepper, pasta water, vegetable broth and the media crema and blend until completely smooth.
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Pour in the creamy sauce. Add the cream cheese and salt. Stir frequently until the cream cheese melt. For a complete meal, add shrimp, chicken, or pork. This green spaghetti recipe also makes a tasty side dish. Here you have a basic salsa poblana, or poblano sauce, hailing from the good State of Puebla.
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Transfer to a blender along with cream cheese, crema, garlic, cilantro, chicken broth, onion and jalapeno. Blend to a smooth consistency. 4. Cook the sauce: Melt the butter in a pot over medium heat (for easier cleanup, use the same pot you cooked the spaghetti in). Add in creamy sauce and bring to a low simmer.
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Heat oil in a skillet over medium heat; add onion and garlic. Cook until onion is transparent, about 5 minutes. Place the roasted poblano peppers, cream, milk, and chicken bullion into the blender. Blend until you have a smooth sauce. Add the sauce to the skillet and cook on low for about 6 minutes.
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To a blender, add the poblano peppers, white onion, and garlic. Blend until smooth. Heat a large pot over medium heat and add the butter. Swirl to coat the bottom of the pot. Add the chili and onion mixture, and let it cook for 2 - 3 minutes. Add in the heavy whipping cream, chicken bouillon, and salt.
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Place the peppers in a blender along with the, cilantro, onion, crema, cream cheese, garlic, chicken bouillon and ½ cup of milk or reserved pasta water (and serranos or jalapeños, if using). Blend until smooth and creamy. Pour into large pot over medium-low heat and season to taste with salt and pepper.
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Peel the blackened skin off the chiles, and remove the seeds, stems, and any visible ribs. This is important for cutting down on the heat. Add the peeled chiles to a blender, along with the garlic, cream cheese, and chicken stock. Blend until smooth. Add the cilantro, heavy cream, and 1 tsp of salt, and blend again.
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Reserve 1 cup pasta cooking water before draining spaghetti. Set oven to broil and let preheat for 5 minutes. Arrange poblano peppers on a parchment-lined baking sheet and broil for 5-10 minutes, turning occasionally, until evenly charred. Place peppers into a bowl and cover loosely with foil to sweat for 5-10 minutes.