Name: Mexican Spaghetti
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb thin spaghetti; 5 Roma tomatoes; 2 jalapeños; 1/4 white onion; 1 tbsp sour cream; 8 oz cream cheese, block; 2 garlic cloves; 1 tbsp chicken bouillon powder; 1 tbsp tomato bouillon powder; 1/2 cup water; salt, to taste; 1/4 cup Chihuahua cheese, shredded; 1 tbsp cilantro, chopped

1

Bring a large pot of water to a boil. Add the spaghetti and cook for 8-10 minutes, or according to package directions. Add salt to the pasta water while it cooks.

2

In a separate pot, bring water to a boil. Add the Roma tomatoes, jalapeños, and onion. Boil for about 10 minutes until softened.

3

Once the spaghetti is cooked, drain it and set aside.

4

Using tongs, transfer the boiled tomatoes, jalapeños, and onion to a blender.

5

To the blender, add the garlic cloves, chicken bouillon, tomato bouillon, block of cream cheese, sour cream, and water.

6

Blend on high until the sauce is completely smooth and creamy.

7

Return the drained spaghetti to the pot.

8

Pour the blended sauce over the spaghetti in the pot.

9

Mix well with tongs over low heat until the spaghetti is fully coated in the sauce.

10

Serve the spaghetti on a plate and garnish with shredded Chihuahua cheese and chopped cilantro, if desired.

Mexican Spaghetti

Ingredients

13 Ingredients

Instructions

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