Full disclosure - I made a lot of changes, but I'm still reviewing. I was looking for an interesting pasta dish for dinner and had to use what I had on hand. That said, using this recipe as a base, I kept to the general flavors and principles...verdict: yum! The concept is really good. I had 2 poblano peppers and 2 jalapeno peppers, which I roasted in the oven rather than pan-roast. Same effect. I added a 4-oz can of chopped chilies as well. I used half a brick of light cream cheese and half a container of sour cream, fat free half and half, and just enough pasta water to get the consistency I wanted. Added more salt to taste. Next time I might add cumin as well. I used whole wheat pasta, and this ended up being a little more healthy and delicious!
I made a few adjustments for lack of ingredients, but still came out very delicious!
I did however roast the chilies outside on my grill a couple a days before, cleaned them by removing the seeds, membrane & peel, then refrigerated until use. I don’t like the smell of roasted chilies in my home.
I only had one (1) jar of crema as that’s all my husband purchased, I thinned the chilies, crema, garlic with milk in blender until well blended.
I topped my dish with cotija cheese & husband chose Parmesan. I have to say.. I thought my dish was better tasting. I also thought it needed a little more salt but is preferential.
This recipe is good..
I personally switched up a few ingredients just because I only use 1% milk and I only had daisy sour cream.
I used 3 poblano peppers.
I first broiled the peppers in my over making sure I protected my oven by placing the peppers on foil so the juice that they release doesn't fall onto the ovens floor, if that makes Sense to anyone. You wanna make sure that all the sides of the pepper gets "toasty". It has to look like the skin is ready to peel off around the whole pepper. Then, when they all look ready to go I place them in a large ziploc bag and seel it so that they sweat , this makes it easier to peel. Wait for about 10 min, then peel off all the skin from the peppers and cut them open to take all the seeds out.
I did follow the directions on the whole spaghetti process. That made my house smell so wonderful! Drained and let sit on my stove until my sauce was ready.
So i went to blend my ingredients:
3 poblano peppers
2 cups of sour cream
1 cup of 1% milk
2 cups of the spaghetti broth
1 garlic tooth used in the spaghetti broth
Salt to taste
Then I poured the sauce into the cooked/drained spaghetti and let boil.
So depending on how creamy you want it to be watch the spaghetti while it boils. To have a more creamier texture I'd boil until it bubbles and then stir, bubble some more and move away from heat. And if you want a dry but not too dry but still creamy texture boil until the sauce is absorbed, that way it's not too "liquidy". I know not a
I made it and loved it.
I used HWC instead of the Mexican crema and I bumped the garlic way up.
As far as the peppers go, decide for yourself whether you want the hotter crunchier taste of undercooked poblanos or a sweeter earthier taste from fully cooked (soft) peppers. Poblano peppers are amazing, so either texture/flavor profile will be great.
I also added about 1/4 cup fresh basil to the sauce.
