1 h 0 min

Green Spaghetti

8 poblano peppers

1 jalapeno (optional)

½ onion

6 cloves garlic

1 bunch cilantro

1 block cream cheese

1 ½ cups mexican crema or sour cream + more for serving

1 tbsp chicken bouillon

6 oz spinach

2 cups muenster cheese

1 lb spaghetti

queso fresco, crumbled

pickled red onions

Chicken Cutlets

2 in chicken breasts, cut half and pounded thin

1 cup all purpose flour

1 tbsp onion salt

1 tbsp garlic powder

1 tbsp paprika

1 tbsp black pepper

1 tbsp salt

2 eggs

½ cup milk

2 cups panko breadcrumbs

oil for frying

Green Spaghetti

Chicken Cutlets

Ingredients

Step 1

Rinse and dry the poblano peppers. Place them on a baking sheet.

Step 2

Set your oven to broil, place the baking sheet under the broiler and roast the peppers for 6-8 minutes. Flipping halfway through. Once they are charred all over, cover them with foil and let steam for about 10 minutes.

Step 3

Once the peppers have steamed, remove as much of the charred skin as possible, remove the stems and remove the seeds. You can easily accomplish this by hand, wearing gloves to make sure you won't burn your hands/eyes. OR you can also run the peppers under warm water in your sink to remove all skin and seeds.

Step 4

Add all of the peppers along with the jalapeño if using, onion, garlic, cilantro, cream cheese, mexican crema, chicken bouillon and the spinach. Blend until combined and smooth, you may need to do this in batches.

Step 5

Set aside while you prepare the chicken.

Step 6

Once the chicken cutlets are fried and crispy, place them on a baking sheet, top them off with about 1/2 cup of the green poblano sauce then some of the grated muenster cheese. Bake them in the oven at 400 degrees for about 8-12 minutes, or until the cheese is bubbly and melted.

Step 7

Cook the pasta according to package instructions, once cooked, mix it together with the remaining poblano sauce sauce.

Step 8

To assemble, add some of the green spaghetti to a plate, top it off with the cheesy chicken cutlets, garnish with mexican crema, queso fresco, pickled red onions and more chopped cilantro.

Step 1

To prepare the chicken, either get whole boneless skinless chicken breasts, cut them in half and pound them thinly. Alternatively you can buy already cut and thin chicken cutlets.

Step 2

Prepare the dredging station by add flour to one tray along with all of the spices, whisk to combine. In a separate tray add the eggs and milk, whisk to combine. Lastly in a third tray add the panko breadcrumbs.

Step 3

To start, pass the chicken cutlets through the flour, then the eggs, then the breadcrumbs. Continue with all of the chicken.

Step 4

To a large skillet, add the oil, about 1 inch worth of oil. Set to medium high heat. Once hot start frying the chicken cutlets for 4-5 minutes per side, or until golden brown all over. Once cooked place on paper towel lined tray to drain off any excess oil. Continue with the rest of the chicken.