* 2 Poblano Chiles * 3 Jalapeno Peppers * 1/3 cup Spanish Onion chopped * 3 Garlic Cloves peeled, minced * 1/4 cup Parsley * 1 cup Whole Milk * 1/2 cup Sour Cream * 1 tbsp Unsalted Butter * 1 lb Spaghetti Pasta * 10 oz Canned Sweet Corn * 1 Lime juiced * 1 cup Cotija Cheese or Feta crumbled
# Instructions
* To prepare the chiles, place them directly over your stoves gas flame at its highest setting, turning constantly until charred, 5-7 minutes. You can also achieve a good char by placing the chiles on a baking sheet under a broiler. * Once the chiles are charred, put the chiles in a medium bowl and cover with a large plate for a few minutes to soften and steam. This makes peeling off the skin easier. Cover until cool enough to handle, then remove most of the skin with your fingers. * Remove the stems and interior seeds of the poblano and jalapeno then add to a food processor or blender with chopped onion, minced garlic, parsley, and milk. Blend until smooth. * In a medium-sized pan over medium heat, melt the butter. Add the pureed chile sauce, canned corn and lime juice to the pan and allow to simmer for about 10 minutes, stirring occasionally. Add sour cream and half of the crumbled cheese then stir until thickened. * Meanwhile, cook your pasta in salted water until al dente. Drain the spaghetti and add it to the pot with the poblano sauce. Stir or toss pasta to coat the sauce. * Toss then serve in pasta bowls sprinkled with remaining cheese.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/roasted-poblano-pasta-recipe/).
# Ingredients
* 2 Poblano Chiles
* 3 Jalapeno Peppers
* 1/3 cup Spanish Onion chopped
* 3 Garlic Cloves peeled, minced
* 1/4 cup Parsley
* 1 cup Whole Milk
* 1/2 cup Sour Cream
* 1 tbsp Unsalted Butter
* 1 lb Spaghetti Pasta
* 10 oz Canned Sweet Corn
* 1 Lime juiced
* 1 cup Cotija Cheese or Feta crumbled
# Instructions
* To prepare the chiles, place them directly over your stoves gas flame at its highest setting, turning constantly until charred, 5-7 minutes. You can also achieve a good char by placing the chiles on a baking sheet under a broiler.
* Once the chiles are charred, put the chiles in a medium bowl and cover with a large plate for a few minutes to soften and steam. This makes peeling off the skin easier. Cover until cool enough to handle, then remove most of the skin with your fingers.
* Remove the stems and interior seeds of the poblano and jalapeno then add to a food processor or blender with chopped onion, minced garlic, parsley, and milk. Blend until smooth.
* In a medium-sized pan over medium heat, melt the butter. Add the pureed chile sauce, canned corn and lime juice to the pan and allow to simmer for about 10 minutes, stirring occasionally. Add sour cream and half of the crumbled cheese then stir until thickened.
* Meanwhile, cook your pasta in salted water until al dente. Drain the spaghetti and add it to the pot with the poblano sauce. Stir or toss pasta to coat the sauce.
* Toss then serve in pasta bowls sprinkled with remaining cheese.