SPAGHETTI WITH POBLANO CHILE

Spaghetti with poblano chile image

Provided by Miralda Sanchez @MirSss

Number Of Ingredients 9

300 gram(s) pasta (i prefer spaguetti or fusilli)
4 medium poblano chiles (i mean the fresh, dark green chile about 4 or 5 inches long and 2 to 3 inches in diameter)
1/8 medium onion
500 milliliter(s) sour cream
as needed milk
as needed powdered chicken bouillon
as needed salt
1 can(s) corn kernels (optional)
200 gram(s) manchego or mozzarella cheese (optional)

Steps:

In a large pot with salted boiling water, cook spaghetti according to package directions until al dente. Meanwhile, roast, peel and seed the poblanos, and cut in pieces.
Place in the blender: some milk (just enough to let it mix together), sour cream, powdered chicken bouillon, onion and poblano chiles. Mix until creamy and light green, keep adding milk if needed.
In another pot, place the cooked spaghetti, turn on the stove in a medium-low heat and add the poblano cream, mix carefully until incorporating it to the pasta. Add milk just to make it creamy and smooth consistency, if needed.
If you like, you can add the corn kernels, incorporate, and place the cheese over the pasta, cover for some minutes until melted and serve.