Ingredients
- 4 poblano peppers roasted, instructions for roasting below
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 small onion chopped, about 1/4 cup
- 1 jalapeño pepper or serrano pepper stemmed, seeded and chopped
- 4 garlic cloves minced
- 1 cup spinach leaves
- 1 bunch cilantro
- 8 ounces sour cream or crema Mexicana
- 1 teaspoon chicken bouillon granules or 1 bouillon cube
- 1 cup milk or half and half
- 8 ounces cream cheese softened and cut into small cubes
- salt
- ground black pepper
- chopped cilantro
- crumbled Cotija cheese
- pepitas
Nutrition
- Calories : 430 calories
- Carbohydrate : 48 grams
- Cholesterol : 50 milligrams
- Fat : 21 grams
- Fiber : 2 grams
- Protein : 13 grams
- SaturatedFat : 10 grams
- Sodium : 320 milligrams
- Sugar : 6 grams
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