spaghetti mexicana verde

in small sauce pan boil chiles and tomatillos. when tender add to blender with onion and garlic. blend on high until smooth.

in large fry pan melt butter/margerine and add cooked pasta. cooke mixing every few minutes to prevent burning. the color ur looking for is about 1/4-1/2 of the pasta turning golden brown.

add salsa from blender to pasta and mix thoroughly. Then add sour cream/ crema mexicana and mix thoroughly. salt to taste at this time.

lower heat to low and let simmer and obsorb juices. crumble cheese on top and cover with lid to allow some melting...

serve right away and enjoy..goes well with any meat dish or even just a salad...