Pasta: Regular spaghetti or whole wheat spaghetti are good options.Yellow, brown or white onion are good options. Onion: To keep the sauce beautifully green, I stay away from red or purple onions.
#Mexican sour cream full#
Cream Cheese: I use a brick of full fat cream cheese.For a lighter, less decadent sauce, 2% milk can be used. Using heavy cream produces a very decadent, thick and rich sauce. When making cream pasta sauce, the fat content in the liquid makes for a rich or lighter sauce. Milk or Half and Half: I like using whole milk for a rich, yet light sauce.Although I haven’t tried this recipe with frozen spinach, I am sure it can work out as long as you squeeze all the water from the thawed out spinach. Fresh Baby Spinach: Although the recipe calls for one cup, you can add lots of spinach if you prefer.For a rich and decadent poblano cream sauce, I use full fat sour cream.
Sour Cream or Mexican Crema: Sour cream can be used if you can’t find crema Mexicana aka Mexican sour cream.If you don’t like the taste of cilantro, other fresh herbs can be used such as fresh basil. Fresh Cilantro: I use a small bunch of fresh cilantro.Be cautious by always wearing disposable gloves while handling chile peppers. If all you have are chili flakes, I suggest you sprinkle some after the sauce is blended. If you prefer a spicier sauce, serrano peppers can be used. Jalapeño: Since poblanos don’t have much heat, a jalapeño is added which adds mostly flavor and very little heat.In this recipe, poblanos are roasted which caramelizes and intensifies their flavor (check “how to roast peppers 4 ways” in the recipe card below). The seeds taste spicy because they were hanging from the veins. The veins are actually where the heat resides, not the seeds. Poblano Peppers: Available year round, poblano chiles are generally mild although once in a while a fiery spicy one infiltrates the pack! If you get a spicy chili, removing the veins and seeds is a must.Two different places claim this dish as their own, the state of Puebla in Mexico and Texas.īe sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities. I like to top this tasty pasta dish with crumbly cotija cheese or queso fresco although I’m sure that the buttery, tart flavor and creaminess of goat cheese would match the rich sauce perfectly. Spinach is a powerhouse of nutrients and the taste of the sauce doesn’t change much so your kids would never know you have hidden veggies in there. I love spinach so I decided to add about a cup of baby spinach leaves to the already flavor-packed sauce. Green spaghetti or espagueti verde in Spanish, is a vegetarian, gluten-free, easy recipe made with spaghetti noodles tossed in a velvety, non-spicy, cream cheese pasta sauce that gets its green color from roasted poblano chiles and fresh cilantro. Whether you are looking for side dishes to serve on special occasions or a main course for a weeknight dinner, this pasta verde recipe always delivers on flavor. The best part is that the creamy green poblano sauce is incredibly easy to make with ingredients you can find at any grocery store. This green spaghetti recipe has become a family favorite. 13 Creamy Mexican Green Spaghetti (Espagueti Verde).12.4 Skillet, 12-Inch Non-Stick – Cuisinart.
#Mexican sour cream professional#
12.2 Blender – Ninja Professional 72 Oz.
#Mexican sour cream how to#
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