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    Home » Mexican Recipes » Mexican Spaghetti with Poblano Sauce

    Mexican Spaghetti with Poblano Sauce

    Date: November 5, 2020 by Christian Guzman • This post may contain affiliate links. See Privacy Policy below.

    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

    24bite: Green Mexican Spaghetti with Roasted Poblano and Chicken by Christian Guzman
    Sliced avocado is delicious served with Mexican green spaghetti.
    Jump to Recipe

    Ingredients

    Here’s your chance to use some flavorful roasted poblano chile peppers and tomatillos in a creamy pasta recipe.

    ingredients for fresh verde green spaghetti as shown in recipe card below
    There are lots of fresh green vegetables to use in this Mexican 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.

    Have a browse at all
    24Bite recipes
    to customize your own search.

    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.

    charred poblano peppers shown on an outdoor grill
    When the poblanos are nice and charred like this, you will be able to remove the skin easily.

    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.

    tomatillos, onions and peppers sauteeing in a skillet
    Since the vegetables will be pulsed in the blender, you can make chunky chops.

    Once your vegetables are soft enough, add them to the blender with the roasted poblano peppers.

    vegetables ready to be pulsed in the electric blender for salsa verde green sauce
    The blender is such an important appliance in the Mexican kitchen. We use it for all our homemade sauces.

    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.

    plate of birria tacos with link to recipe

    You don’t need to cook your pasta separately. It will all cook together. Pretty easy, right?

    green sauce in a skillet, ready to start boiling for fideo spaghetti
    The darker specks in the green sauce are the roasted poblanos.

    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.

    24bite: Green Spaghetti with Roasted Poblano and Chicken by Christian Guzman
    Serve with chopped cilantro, crumbled cheese and sliced avocado.

    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.

    Recipe

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    Mexican Green Spaghetti with Poblano and Chicken

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    4.96 from 25 votes
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Total Time: 50 minutes
    Servings: 8 servings
    Calories: 407kcal
    Author: Christian Guzman
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    Make this delicious green spaghetti fideo cut recipe with a rich, creamy verde sauce of flavorful roasted poblano peppers and leftover chicken.

    For more information, be sure to check the recipe details in the attached 24Bite® post.

    Equipment

    • Stand up or immersion blender

    Ingredients

    • 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

    Instructions

    • 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.



    Note: If there is a video, it will not display while there is an adblocker.

    Notes

    Serve right away with chopped cilantro, crumbled queso fresco, sliced jalapeno and avocado slices.
    Omit chicken and bouillon paste for meatless version.
    Store leftovers in a tightly sealed container for up to three days.
    Nutrition Facts
    Mexican Green Spaghetti with Poblano and Chicken
    Amount Per Serving
    Calories 407 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g44%
    Sodium 576mg25%
    Carbohydrates 51g17%
    Fiber 3g13%
    Sugar 4g4%
    Protein 21g42%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Main Course
    Cuisine Mexican
    Keyword Espagueti Verde, Green Chicken Spaghetti, Green Spaghetti, Verde Spaghetti
    ______________________



    Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

    © 2019-2023 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.



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