Make this recipe for a delicious green Mexican spaghetti fideo (Espagueti Verde) with a rich, creamy verde sauce of flavorful roasted poblano peppers and chicken.
Recipe | Roasted Poblano Peppers | Fideo Cut Spaghetti
Here’s your chance to use some flavorful roasted poblano chile peppers and tomatillos in a creamy pasta recipe.
With only one jalapeño pepper, you won’t have a lot of spicy heat. The creamy verde sauce simply has that bright chile flavor without the heat.
You can always increase the heat, if you prefer. Have a look at my Scoville Heat Scale to rate your chile peppers.
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Roasted Poblano Peppers
Contrary to a lot of information I’ve read, I don’t necessarily think that you absolutely must char and peel poblano peppers. For this recipe, it was a personal choice.
Char the peppers to get a more subtle roasted flavor which is delicious. It adds more flavor depth to your recipe.
My preference is to broil poblano peppers in the oven, but I’ve also charred them on the grill.
I’ve roasted poblanos in the oven many times. It seems to work the best for me if I use a really high heat (broil) to cook them quickly.
You have a better chance at getting more of the pepper intact when you cook them quickly, at high heat.
Read more about roasting poblano peppers at Rachel Cooks.
Making the Salsa Verde Green Sauce
Next, for the remaining vegetables, saute in a little bit of olive oil.
Once your vegetables are soft enough, add them to the blender with the roasted poblano peppers.
Afterward, now that you have everything blended, you can pour it back in your skillet. Bring it to a boil before cooking the Fideo Cut spaghetti right in the liquid of the sauce.
You don’t need to cook your pasta separately. It will all cook together. Pretty easy, right?
Don’t worry if you’re unable to find Fideo Cut spaghetti. There’s nothing super unusual about it.
Fideo Cut spaghetti is simply spaghetti that’s been broken into one-inch pieces. You can use any spaghetti you like and break it apart yourself.
Or, leave it long. It will work just as well.
Fideo Cut Spaghetti
Fideo spaghetti is quite popular in Mexican cuisine. It’s the kind of thing that many people consider to be a comfort food.
Fideo soup (sopa de fideo) is usually a tomato based soup. I’ve decided to change things up with this verde green version.
I have a ground beef recipe of my own Easy Fideo Soup here.
Fideo spaghetti is small pieces and perfect for kids. You don’t have to cut it up to serve.
I’ve pretty much had it this way my entire life because of that.
Browse more Mexican food recipes.
Mexican Green Spaghetti with Poblano and ChickenTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Stand up or immersion blender
- 4 Poblano Peppers
- 2 tablespoons Olive Oil
- ½ Onion, quartered
- 1 Jalapeño Pepper, quartered
- 4 Tomatillos, quartered
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Himalayan Pink Salt
- 2 teaspoons Better Than Bouillon, chicken flavor
- 4 cups Water, divided
- 2 Chicken Breasts, about two cups fully cooked, chopped or shredded
- 1 pound Spaghetti, Fideo Cut
- 7.6 ounces Media Crema Lite Table Cream
- Set oven to broil (usually about 550℉) and allow to preheat. Place whole poblanos on baking sheet and broil close to heating element 10 minutes. With tongs, turn the peppers over and broil for another 10 minutes.
- While the poblanos are cooking, begin preparing the rest of the vegetables. (If you're not using leftover chicken, begin boiling it in water to shred or chop once fully cooked.) In large skillet on medium heat, place olive oil. Place quartered onion, jalapeno and tomatillos in skillet and allow to cook until soft, stirring occasionally, about 10 minutes.
- Remove charred peppers from oven and place them into a tightly covered bowl immediately. Allow to cool in the bowl, about 10 or 15 minutes, or at least until cool enough to handle. Placing them in an airtight place to cool slightly will make the peels easier to remove.
- Using fingers, peel and rub off the charred outer skin of the poblano peppers. Remove stems and seeds then loosely chop the remainder.
- Place poblanos, onion, jalapeno, tomatillos, cumin, garlic powder, salt, Better than Bouillon and ONE CUP water in electric blender. Blend until smooth.
- In same large skillet as before, pour poblano sauce, remaining water and chopped or shredded chicken. Bring to boil, add fideo spaghetti, stir. Continue boiling about 5 or 6 minutes until fideo is tender, stirring frequently, especially at the end to keep it from burning on the bottom. Remove from heat.
- Add crema and stir to combine.
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