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5 from 1 vote

Mexican creamy jalapeño spaghetti

Course: Side Dish
Cuisine: Mexican
Keyword: espagueti, mexican, pasta, spaghetti
Servings: 8 people
Author: Laura Muller

Ingredients

  • 1 cup of onion
  • 1 garlic clove
  • 2 or 3 jalapeños
  • 1 cup of milk
  • 26.5 oz mexican cream or sour cream
  • 1 package of spaghetti
  • 1 cup of melting cheese
  • salt to taste
  • 1 tsp of chicken bullion optional
  • 1 tbsp of olive oil

Instructions

  • In a pot with boiling water add the spaghetti. You can add a couple of pinches of salt if you prefer. Follow the instruction of your spaghetti brand. It usually takes about 8 minutes to cook.
  • Place the oil in a pan and let it warmup
  • Saute the onion and garlic
  • Roast the jalapeno by toasting by bathing it in a little oil and then placing it straight into the stove flame. You can stick it in a fork so it can b easier to turn it over once the skin is black. You want it all the jalapeno skin to be black.
  • Get rid of the jalapeno skin
  • In the blender add the cream, the milk, 1 teaspoon of chicken bullion or salt, and 2 jalapenos without the branch.
  • Blend and the taste. Add more jalapeno if you prefer it spicier or add more salt to taste.
  • Get rid of the water were the pasta cooked and place the pasta back in the pot.
  • Add the lender mix to the pasta as well as the cheese.
  • Mix the spagheti with the sauce, The cheese and the sauce will warm up with the hot of the pasta.
  • Serve as a sidedish and come back to let me know how you liked this recipe!