Espagueti verde (green spaghetti)

Roast the poblanos and the jalapeño or serrano until charred all around.

Transfer to a plastic bag and let them sweat 5 to 10 minutes.

Peel the chiles, remove the stems, and put them in the blender cup.

Add the onion, garlic, cilantro, cream cheese, crema mexicana, milk, chicken bouillon, garlic salt and black pepper; blend until smooth. Set aside.

Fill a pot halfway with water over medium-high heat; add a piece of onion, two bay leaves and salt, and bring to a boil.

Cook the spaghetti al dente according to its package. Reserve half a cup of pasta water and drain.

In the pot over medium heat melt the butter, add the sauce and the pasta water, and bring to a simmer. Taste for salt.

Add the spaghetti and the cheese and cook together 5 minutes.

Serve topped with queso fresco, with milanesas alongside.