Ingredients:

For Espagueti Verde

– 1 lb. of Spaghetti
– 5 Chiles Poblanos
– 4 oz. of Cream Cheese
– 3 Spoonfuls of Crema Mexicana
– 1/2 Bunch of Cilantro
– 1 Tsp. of Garlic Powder
– 1 Can of Evaporated Milk
– 2 Tbsp. of Chicken Bouillon

For Milanesa de Pollo

– Chicken Breasts (I cut them very thin)
– 2 Eggs
– Salt & Black Pepper to taste
– Splash of Milk
– Bread Crumbs
– 1/2 Tbsp. of Garlic Powder
– 1 Tbsp. of Chicken Seasoning
– 1 Tsp. of Ground Paprika
– Oil for frying

Directions:

For Espagueti Verde

Roast 5 Chiles Poblanos on the stove. Then, put them in a plastic bag to “sweat” for 5 minutes. Carefully peel the outter skin. Set aside for later.

Cook spaghetti according to the instructions on the box. I like to add a little salt and oil.

Then, add the Chiles to the blender along with the rest of the ingredients. Blend well.

Heat up a pan over medium heat. Add 2 Tbsp. of Butter. Then, add the mixture and let it come to a simmer.

Once it’s at a simmer, add in the noodles. Cook for a couple minutes and serve immediately.

For Milanesa de Pollo

Crack the eggs in a bowl. Then, add the salt and black pepper to taste along with a splash of milk. Submerge the thinly sliced chicken breasts in the egg wash and set them aside for later.

Add some breadcrumbs to a dish. Then, add the garlic powder, chicken seasoning and paprika. Combine well.

Then, grab a piece of chicken and cover it with the bread crumbs. Make sure to press them firmly on the chicken. Fry on each side for 4 minutes over medium heat.

E N J O Y 🤤