Ingredients

The following ingredients have 4 Servings
  • 4 poblano peppers
  • 8 ounces uncooked pasta (I used trofie)
  • 1/2 cup cilantro leaves (rinsed and patted dry)
  • 1 cup Mexican crema
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 2 teaspoon minced garlic
  • 1 vegetable bouillon cube (or 1 teaspoon Better Than Bouillon Roasted Vegetables)
  • 1/2 teaspoon kosher salt, (or to taste)
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup crumbled queso fresco

Instruction

  • Line a baking sheet with parchment paper, and place the whole peppers on it. Broil until blackened, occasionally turning the peppers to blacken them on all sides. Place them in a plastic bag or zip-lok container for 10 minutes. Remove the blistered skins, stems and seeds. Transfer the peppers to a blender.
  • Bring a large pot of well-salted water to a boil and cook the pasta according to package directions. Remove from heat and strain.
  • Add the cilantro, crema, and milk to the peppers in the blender and puree until smooth.
  • Melt the butter in a large skillet over medium-high heat. Add the garlic and cook, stirring constantly, for about 30 seconds. Stir in the poblano puree, the bouillon cube, salt, and black pepper. Fold in the pasta and continue to cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat.
  • Toss with crumbled queso fresco.