Espagueti Verde #ThrowbackThursday

Espagueti Verde -

If I left our weekly or monthly menu planning up to Jack (my 10 year old son) we'd eat nothing but Refried Beans, spaghetti, french fries, and hot dogs. Maybe even all in the same day. Because Jack is such a picky eater I try to serve different versions of his favorite foods, like this Espagueti Verde, made with roasted poblano peppers, cilantro, and Mexican crema. So far my plan seems to be working, and thank goodness, because there was that unpleasant phase where he only wanted to eat spaghetti with ketchup.

I originally posted this recipe back in March 2010 along with my Rollitos de Pollo Poblano (Poblano Stuffed Chicken Breast). I will be giving those chicken rolls a makeover soon, and this recipe is a family favorite that deserves a post all of it's own. What better way to bring new life to an old recipe than with a little #throwbackthursday love?!

Mexican Spaghetti w/ Creamy Poblano Sauce -

Espagueti Verde 
(Spaghetti w/ Creamy Poblano Sauce) 


  • 4 poblano peppers 
  • 8 oz. uncooked spaghetti 
  • 1/2 cup cilantro leaves, rinsed and patted dry 
  • 1 cup Mexican crema
  • 1/2 cup milk 
  • 2 tablespoons butter
  • 2 cloves garlic, minced 
  • 1-1/2 teaspoon chicken bouillon granules 
  • 1/2 cup crumbled queso fresco, grated parmesan cheese or queso añejo

Roast the poblano peppers on a comal or griddle, turning occasionally, until the skin is completely charred. Remove from heat and place roasted poblano peppers in a plastic bag; let rest for 10 minutes. (This allows the roasted poblanos to sweat making them much easier to peel.) Remove the stems, seeds, and charred skin from the poblano peppers.

Cook the spaghetti according to package directions in boiling water for 7 to 8 minutes. Remove from heat and strain. Rinse with cold water.

Puree the poblano peppers in a blender with the cilantro, Mexican crema, and milk until smooth; set aside.

Melt the butter in a large skillet over medium-high heat. Add minced garlic and cook, stirring constantly, for about 30 seconds. Pour in the poblano pepper puree, stirring until well combined; season with chicken bouillon granules, salt, and black pepper. Stir in spaghetti and continue to cook, stirring occasionally, for about 5 minutes or until heated through. Remove from heat. Garnish with crumbled queso fresco. Enjoy!

Receta en español


  1. Dear HEAVENS that looks awwweeeesssooomeee !!

  2. This sounds off the hook fabulous! I'm bookmarking it right now!

  3. Hmm that looks so creamy and delicious.

  4. I loved this recipe :)  Made it today and it was delicious.  I LOVE poblano chiles.

  5. Tried these today. Another really great recipe! Thank you Leslie.
    My husband isn't a big fan of chicken and he asked for seconds. :)

    Evi N Rodriguez