Green Spaghetti

 Char up the chiles poblanos, either in the air fryer @ 400 degrees for 10–13 minutes. Under the broiler setting of your oven for 2-4 minutes per side. Over an open flame on your stove. Or charred on a grill.

 Let them steam after being charred in a plastic bag, or covered in a bowl for about 10 minutes. Remove the outer papery skin & seeds.

 At this point get your pasta water boiling & season with salt. Once boiling, cook the spaghetti for 2-3 minutes less than the package says.

 To make the green spaghetti sauce, add the poblanos, onion, garlic, cream cheese, crema, milk, cilantro, seasonings & spinach to a blender. Do this in batches if needed. Blend until smooth.

 In a large pot/skillet, melt the butter, then add the sauce to the pan. Warm through for 5-7 minutes. Then add in the cooker spaghetti. Save some of the pasta water if needed to thin out the sauce.

 Once fully combined, pour into serving tray & top with crumbled queso cotija.