Make this recipe for a delicious green spaghetti fideo (Espagueti Verde) with a rich, creamy verde sauce of flavorful roasted poblano peppers and chicken.
Now I realize that you've probably never heard of green spaghetti. It's an incredible Mexican comfort food. It's traditionally made without chicken, but I had some leftover chicken. Chicken always works well with green sauce so it was the perfect addition.
Poblano peppers are super popular right now so this is your opportunity to give them a try.
I have chosen to cook these poblanos under the broiler. I find that cooking them at very high heat makes it so easy to remove the peel.
Removing the peel isn't difficult. After you char the peppers, the skin bubbles up. You can remove it easily by just pushing it off with your fingers or using a paper towel to push it off.
The trick, though, is you need a high heat to actually burn the peel. You can even cook the poblanos over a grill. The briquettes need to be hot and close to the grates. This makes for a much more rich, smoky flavor because the peppers pick up the smoke in the barbeque.
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