melissa-dallas
Well-known member
We pretty much agreed we would eat that sauce on cardboard?
I have learned that there is a dish called espagueti verde, which is a similar Mexican dish, but the sauce is used on pasta, often as a banquet dish.
Lots of versionsand very flexible, but pretty much: roast peel and seed several poblano peppers. Blend with a smallish hunk of onion, a clove (or two or three) of garlic, a small bunch or big handful of cilantro and a tsp or so of Knorr Caldo de Pollo (boullion). (Minced serrano or jalapeno pepper for a little heat is optional) Saute for a few minutes in a hot skillet with a tablespoon or two of butter. Add a couple of cups of some combination of 1/2 package of cream cheese, crema Mexicana, sour cream or Nestle Media Crema. Can thin with a little milk. Add hot cooked spaghetti and toss. Top with crumbled queso fresco, cotija, or parmesan and a handful of minced cilantro.
Very pretty and good. Serve as a side dish or top with chicken or shrimp.
I have learned that there is a dish called espagueti verde, which is a similar Mexican dish, but the sauce is used on pasta, often as a banquet dish.
Lots of versionsand very flexible, but pretty much: roast peel and seed several poblano peppers. Blend with a smallish hunk of onion, a clove (or two or three) of garlic, a small bunch or big handful of cilantro and a tsp or so of Knorr Caldo de Pollo (boullion). (Minced serrano or jalapeno pepper for a little heat is optional) Saute for a few minutes in a hot skillet with a tablespoon or two of butter. Add a couple of cups of some combination of 1/2 package of cream cheese, crema Mexicana, sour cream or Nestle Media Crema. Can thin with a little milk. Add hot cooked spaghetti and toss. Top with crumbled queso fresco, cotija, or parmesan and a handful of minced cilantro.
Very pretty and good. Serve as a side dish or top with chicken or shrimp.