Espagti Verde (Green spaghetti)

Yield: 4 servings ( Serving Size: servings )
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  • 1 dash(es) garlic powder
  • 1 Jalapeno Pepper
  • 1 can(s) Media Crema ( Mexican Table Cream)
  • 3/4 cup(s) Milk
  • 1 pound(s) mozarella cheese
  • 1/4 Onion
  • 2 Poblano Peppers
  • Salt to taste
  • 1 pound(s) Spaghetti


  1. Roast the Poblano peppers, steam them then peel off the skin. Remove seeds. remove seeds from jalapeno pepper.

  2. in a blender puree poblano peppers , jalapeno pepper, milk, crema, garlic, and onion. add salt.
  3. boil pasta, drain

  4. in a pyrex dish put in cooked pasta then pour the sauce mixture over. sprinkle entire bag of cheese then put in oven for twenty minutes on 350
December 2009

This recipe is a personal recipe added by MrsHolbert and has not been tested or endorsed by MyRecipes.

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