{"id":38133,"date":"2023-07-16T22:32:15","date_gmt":"2023-07-16T22:32:15","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=38133"},"modified":"2025-09-28T13:33:57","modified_gmt":"2025-09-28T13:33:57","slug":"creamy-poblano-pasta-the-mexican-spaghetti-dish-that-went-viral","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/creamy-poblano-pasta-the-mexican-spaghetti-dish-that-went-viral\/","title":{"rendered":"Pasta cremosa de poblano, el espagueti mexicano horneado que se volvi\u00f3 viral"},"content":{"rendered":"\n

Poblano pasta, also known as spaghetti verde in Vivi Abeja<\/a>\u2019s family, is the cheesy-crispy Mexican pasta bake you need in your life.<\/p>\n\n\n\n

Although this dish is a labor of love (roasting and peeling the poblanos can take a bit of time), every bit of effort will be rewarded in vibrant flavors, promises the Little Village, Chicago-based cook. <\/p>\n\n\n\n

\u201cThis dish uses the simplest ingredients that require time and effort \u2014 and you can definitely taste that in this meal,\u201d says Vivi, one of our favorite Familia Kitchen Mexican cooks who runs vivis_table<\/a>. \u201cSpaghetti verde is one of my favorite pastas in the world, and I have no shame throwing it on just about any type of meal. This salsa is LIQUID GOLD.\u201d<\/p>\n\n\n\n

Vivi originally learned how to make this spaghetti verde from her older cousin, who learned it from her mother-in-law, making this poblano pasta a time-honored family favorite. At first, Vivi says she saved this dish for special occasions, since it took her three hours to make. She is quick to assure that the time it takes to make this poblano pasta is completely worth it. \u201cI had never tasted anything like this pasta before my cousin made it and it quickly became my favorite pasta,\u201d says Vivi.<\/p>\n\n\n\n

Now that Vivi has the steps down, she says it takes her significantly less time to peel the poblanos and make the dish \u2014 and she enjoys its creamy-spicy delicioso-ness whenever she\u2019s craving it. <\/p>\n\n\n

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\"Poblano
Place the poblano chiles directly on the stovetop to char.<\/figcaption><\/figure>\n<\/div>\n\n
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\"Poblano
You\u2019ll know the poblano chiles are done when they are blistered and brown in spots.<\/figcaption><\/figure>\n<\/div>\n\n\n

Although \u201cpasta bake\u201d may not be what comes to mind when you think of Mexican food, this recipe\u2019s preparation, ingredients and flavors are steeped in her Michoacan-born grandmother\u2019s approach to cooking, says Vivi. Her abuelita, the biggest inspiration in Vivi\u2019s own cooking, loved to make what she called comida de pobre, or poor-people food. These are the simple, essential Mexican dishes that use the smallest possible amount of humble ingredients (in this case: chiles, cheese, Mexican crema) to get big flavors and feed a crowd affordably.<\/p>\n\n\n

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\"Vivi
Vivi Abeja and her querid\u00edsima abuela Elisa Abeja, who taught her to love cooking comida de pobre, or poor-people food: delicioso, simple traditional dishes to feed a crowd.<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cWhen I think of poblanos<\/a>, I think of my favorite Mexican dishes like chiles rellenos and rajas con queso,\u201d Vivi says. \u201cMy abuela is the one who taught me how to roast poblanos, which are the star of this meal. There\u2019s something special about fire-roasted poblanos and carefully peeling them reminds me of my grandmother\u2019s cooking.\u201d<\/p>\n\n\n

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\"Poblano
Vivi\u2019s family likes to top this creamy pasta with grilled chicken \u2014 but any type of protein goes beautifully with this creamy pasta, she says. Or eat it plain!<\/figcaption><\/figure>\n<\/div>\n\n\n

Vivi and her family like to top this dish with grilled chicken, but you can add any protein or other toppings to add your own spin on it. <\/p>\n\n\n\n

Ready to Make Vivi\u2019s Viral Poblano Pasta Recipe?<\/h2>\n\n\n
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\n\t\t\t\t\"Creamy\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Creamy Poblano Pasta, the Mexican Spaghetti Dish That Went Viral<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Abeja<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>3.9<\/small> from<\/small> 57<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    8<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    3<\/p>hours <\/span><\/div>

    <\/span>Cooking time<\/span>

    10<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      6<\/span> poblano chiles<\/span><\/p><\/li>

    • <\/span>

      1<\/span> lb<\/span> pasta<\/span><\/p><\/li>

    • <\/span>

      24<\/span> oz<\/span> Mexican crema<\/span><\/p><\/li>

    • <\/span>

      2 to 3<\/span> Tbsp chicken bouillon seasoning<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> Chihuahua cheese<\/span><\/p><\/li>

    • <\/span>

      1<\/span> serrano chile (optional, for heat)<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Using tongs, toast the chiles on the stove, holding them over the gas or electric heat until charred. Place the charred chiles in a plastic bag to steam for 15 minutes. This will help loosen the skin for easier peeling. <\/li>
      • Cook the pasta until al dente, following instructions on the box. <\/li>
      • Peel and seed the poblano chiles. <\/li>
      • In a blender, pulse the peeled poblanos, serrano chile, Mexican crema and bouillon seasoning until smooth. <\/li>
      • In a pan, heat the sauce over medium low, until the color slightly changes, deepening to a slightly darker green. <\/li>
      • Add the pasta to the creamy poblano mixture in the pan. Mix well. <\/li>
      • Preheat the oven to 450\u00b0<\/li>
      • In a baking dish, add a layer of 1\/2 the poblano pasta mixture and \u00bd the Chihuahua cheese. Add a second layer, using the remainder of the pasta mixture, followed by a top layer of the Chihuahua cheese.<\/li>
      • Bake for 5 to 10 minutes, or until the top row of cheese turns golden. <\/li>
      • Serve while it\u2019s hot and enjoy!<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • This dish is extra delicioso because of the time put into prepping the poblano chiles. It’s worth it: You can definitely taste the effort you put in this meal, says Vivi.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t