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Spicy Serrano SpaghettiEspagueti con Serrano

This is the one from the video — creamy spaghetti with a serrano kick that sneaks up on you. It's espagueti verde's spicier cousin, and it disappears just as fast.Este es el del video — espagueti cremoso con un piquete de serrano que se te sube tantito. Es el primo picoso del espagueti verde, y se acaba igual de rápido.

✓ Tested in Maritza's kitchen before postingProbada en la cocina de Maritza antes de publicarse

IngredientsIngredientes

Tap ingredients to check them off as you cook.Toca cada ingrediente para marcarlo mientras cocinas.

• 1 lb spaghetti
• 4 serrano peppers (fewer if you're heat-shy)
• 2 poblano peppers
• 1 cup Mexican crema
• 4 oz cream cheese, softened
• 1/2 cup milk
• 1/4 white onion
• 2 garlic cloves
• 1/2 cup cilantro
• 1 chicken bouillon cube (or 1 tsp salt)
• 2 tbsp butter
• Cotija cheese to finish

Ingredient and cart links may earn Maritza a small commission at no cost to you — it's how the free recipes stay free.Los enlaces de ingredientes y carrito pueden generarle una pequeña comisión a Maritza sin costo para ti — así las recetas gratis siguen siendo gratis.

MethodPreparación

1. Char the serranos and poblanos over a flame or under the broiler until blackened. Steam covered 10 minutes, then peel and seed the poblanos (leave a little serrano skin for heat).
2. Cook the spaghetti in salted water 1 minute shy of the package time. Reserve 1/2 cup pasta water.
3. Blend the charred chiles, crema, cream cheese, milk, onion, garlic, cilantro, and bouillon until completely smooth. Taste — this is where you decide how brave you're feeling.
4. Melt the butter in the empty pot, pour in the sauce, and simmer 5 minutes until it thickens and loses the raw onion edge.
5. Toss in the spaghetti, loosening with pasta water until every strand is glossy and coated.
6. Finish with crumbled cotija and cilantro. Warn everyone it has a kick — then watch them go back for seconds anyway.