Spaghetti In Poblano Chile Sauce

By Abigail Garcia

If I could choose between my favorite chiles: pasilla chile and poblano chile, the winner would certainly be the poblano chile. I love its tasty-not-so-hot flavor–sometimes even a little sweet for my taste! This recipe is a winner, just perfect for the weeknight meal: just blend, heat and serve! The smooth, creamy, and mild hot sauce cannot only be used for pasta, but over chicken, beef, crepes and quesadillas as well, enjoy!

Yields 4 servings

Cook Time: 10 minutes

Preparation Time: 20 minutes


  • 3 poblano chiles, charred, without skin and seeded
  • 3/4 cup chicken stock
  • 4 oz cream cheese
  • 1/4 cup chopped parsley or cilantro
  • Pepper to taste
  • 1 pound of spaghetti or the pasta of your preference, cooked al dente


  1. Roughly cut the chiles and blend them with half a cup of the chicken stock, the cream cheese and the parsley/cilantro, until very smooth. Add pepper to taste.
  2. You can either strain the mix or leave it like this, for a more rustic look.
  3. Pour sauce over a medium-large sauce pan and add the rest of the chicken stock.
  4. Heat the sauce until it starts to simmer and mix with the pasta. You can add sauteed vegetables (onions, zucchini, red pepper) to it and queso fresco to serve.

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