Spaghetti Verde

Name: Spaghetti Verde
Total time: 40 min
Ingredients: 3 poblano peppers; 2 jalapeno peppers; 1 tablespoon olive oil; 6 tomatillos (husks removed, chopped); 1 1/2 cups spinach (roughly chopped); 1 small onion (chopped); 4 cloves garlic (chopped); 1/2 bunch cilantro (roughly chopped); 1 cup Mexican crema (or more to taste - use sour cream as an alternative); 2 ounces cream cheese (optional, for extra creamy); 1/4 cup chicken stock (optional, to thin the verde sauce); 2 teaspoons ancho powder (or use your favorite chili powder); 1/4 teaspoon cumin; Salt; pepper; 12 ounces spaghetti noodles (cooked to package instructions (al dente)); Crumbled cotija cheese (or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro)

www.chilipeppermadness.com

This spaghetti verde recipe (espagueti verde or "green spaghetti") is spaghetti noodles tossed in a flavorful green sauce of tomatillos and roasted peppers.

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Aluminum foil
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Zip-top bag
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Chef's knife
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Airtight container
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Ingredients

3 poblano peppers
2 jalapeno peppers
1 tablespoon olive oil
6 tomatillos (husks removed, chopped)
1 1/2 cups spinach (roughly chopped)
1 small onion (chopped)
4 cloves garlic (chopped)
1/2 bunch cilantro (roughly chopped)
1 cup Mexican crema (or more to taste - use sour cream as an alternative)
2 ounces cream cheese (optional, for extra creamy)
1/4 cup chicken stock (optional, to thin the verde sauce)
2 teaspoons ancho powder (or use your favorite chili powder)
1/4 teaspoon cumin
Salt
pepper
12 ounces spaghetti noodles (cooked to package instructions (al dente))
Crumbled cotija cheese (or use queso blanco or other crumbly white cheese, sliced peppers, red chili flakes, fresh chopped cilantro)