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Ingredients
  • 4 poblano peppers roasted (instructions for roasting below)
  • 1 pound dry spaghetti
  • 1 tablespoon olive oil
  • 1 small onion chopped (about ¼ cup)
  • 1 jalapeño pepper or serrano pepper stemmed, seeded and chopped
  • 4 garlic cloves minced
  • 1 cup spinach leaves
  • 1 small bunch of cilantro
  • 8 ounces sour cream or crema Mexicana
  • 1 teaspoon chicken or vegetable bouillon granules or 1 bouillon cube
  • ⅔ to 1 cup milk or half and half
  • 8 ounces cream cheese softened and cut into small cubes
  • Salt and ground black pepper to taste
  • subheading: To Garnish (optional):
  • Chopped cilantro, crumbled cotija cheese or queso fresco, pepitas
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