Take your Poblano peppers and remove the stems and deseed.

In a medium sized saucepan, bring 8 cups of water to a boil. Once the water comes to a boil, place your poblanos, onion, and garlic cloves in the saucepan, lower the heat to medium low and boil for about 20 until the peppers are soft.

Once peppers are soft, drain and place the peppers, onion, and cloves of garlic in a blender. Add sour cream, 1/4 cup of cheese, and 2 teaspoons of salt. Blend until smooth. Check for salt and set sauce aside.

In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt.

Add pasta and cook for 10-12 minutes.

Drain and toss spaghetti & sauce in a 9x13 baking dish and top with 1 1/2 cups of shredded chihuahua cheese.

Bake in a 350 degree oven for 12-15 minutes until you get a nice golden brown crust on the top.