Spaghetti With Poblano Chile Sauce

Ingredients

• 4 fresh poblano chiles
• 2 bay leaves
• 1 small white onion, halved, peeled, divided
• 1 Tbsp. salt, plus more as needed
• 1 lb. spaghetti
• 2 Tbsp. canola or other neutral oil, divided
• 1 cup crema Mexicana
• 4 oz. cream cheese, at room temperature
• Leaves and 2" stems from 1 small bunch cilantro
• 2 fresh jalapeños, optional
• 2 garlic cloves, peeled but whole
• 1 Tbsp. chicken bouillon powder, preferably Knorr
• Ground black pepper
• Crumbled queso fresco, for serving
• Finely chopped fresh cilantro, for garnish

Steps

1. Heat a large skillet over medium heat. Add 4 fresh poblano chiles and turn them with tongs so they char on every side, about 5 minutes per side. (Alternatively, place them on a baking sheet and broil until the skins start to blacken, about 5 minutes per side.) Wipe the skillet clean and set aside.
2. Transfer the chiles to a large bowl, cover with a kitchen towel, and let steam for 5 minutes. Carefully remove the chiles from the bowl and set aside until cool enough to handle, then peel them and discard the skin, stems, and seeds.
3. Meanwhile, fill a large pot with water and add 2 bay leaves, ½ small white onion, peeled, and 1 Tbsp. salt. Bring to a boil over medium heat. Stir in 1 lb. spaghetti and cook, stirring occasionally, until al dente according to the package directions.
4. Reserve ½ cup of the pasta cooking water, then drain the spaghetti and discard the bay leaves and onion. Return the spaghetti to the pot, add 1 Tbsp. canola or other neutral oil, and toss to evenly coat the noodles. Cover lightly with aluminum foil and set aside.
5. In a blender, combine the roasted poblanos, reserved pasta water, remaining ½ small white onion, peeled, 1 cup crema Mexicana, 4 oz. cream cheese, at room temperature, leaves and 2" stems from 1 small bunch cilantro, 2 fresh jalapeños (if using), 2 garlic cloves, peeled but whole, 1 Tbsp. chicken bouillon powder, and a big pinch each of salt and ground black pepper. Blend on high until smooth, about 45 seconds. Taste and adjust the seasoning as desired.
6. Heat the remaining 1 Tbsp. canola or other neutral oil in the same skillet over medium heat. Pour the sauce into the pan and bring to a simmer, then cook, stirring occasionally, until thickened, about 10 minutes.
7. Stir the pasta into the sauce and cook until warm and creamy, about 2 minutes.
8. Divide the pasta evenly among bowls. Sprinkle with crumbled queso fresco, garnish with finely chopped fresh cilantro, and serve.