Cooking with Fire: Spaghetti verde and tacos dorados with the Hoffman Estates Fire Department

CHICAGO - This morning we're Cooking with Fire at the Hoffman Estates Fire Department, making firefighter Claudia Kramer's spaghetti verde and tacos dorados.  

Spaghetti Verde (Green Spaghetti)

• 1 lb Spaghetti
• 3 Poblano Peppers
• 16oz Cream Cheese
• ½ Mexican Sour Cream
• 1 Bundle of Cilantro
• ¼ Cup of Milk
• 2 tbsp of Chicken Bouillon
• 1 tbsp of Onion Powder
• 1 tbsp of Garlic Powder

Directions

• Roast Poblano Peppers over open flame
• Sweat peppers for 15 minutes
• Boil spaghetti
• Add cream cheese, sour cream, cilantro, milk and seasonings to a blender
• Peel and clean poblano peppers and add blender mix
• Transfer sauce and spaghetti to a pan on low heat and mix together.

Tacos Dorados (Fried Tacos) 

• 2-3 Packs of Tortillas
• Rotisserie Chicken
• 3-4 Potatoes
• 8oz of Quesadilla Cheese
• ¼ Cup of Milk
• 2 TBSP Chicken Bouillon
• 1 TBSP Onion Powder
• 1 TBSP Garlic Powder
• ½ TSP Black Peppers

Directions

• Boil Potatoes
• Shred rotisserie chicken
• Mix chicken with potatoes with cheese, milk and seasonings
• Heat tortillas in a microwave for 1 minute
• Fill tortilla with chicken/potato mix and fry

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