Mexican Pasta

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Ingredients to make the Mexican Pasta

Place peppers, halved red onion, and garlic cloves on an aluminum foil-lined baking sheet. Lightly brush with olive oil.

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Broil for 5-7 minutes in the top oven rack, turning occasionally until charred.

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Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes

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Peel off the charred skin, remove seeds, and chop the peppers.

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In a blender, combine red onion, garlic, roasted poblanos, and cream. Blend until smooth and you have your Mexican crema!

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You can thin the creamy green sauce with chicken bouillon if desired.

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To get the full recipe click on the link below

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