Roasted Poblano, Chicken, and Cheddar Soup
Equipment
- large soup pot or Dutch oven
- large sheet pan lined with foil
- pairing knife
- pastry brush
- cutting board & sharp knife
- measuring spoons & cups
- cheese grater
Ingredients
- 4-5 medium poblano peppers
- 1 large yellow onion, diced
- 1 TBS cooking oil
- 2 tsp minced garlic
- 1/4 - 1/2 tsp ground cumin
- 6-8 cups chicken broth (depends on how much soup you want)
- 3 cups cooked chicken shredded (I use rotisserie.)
- 3 cups white cheddar cheese, shredded
- 1 cup heavy whipping cream
- 1 TBS corn starch
- 1/2 tsp salt (or to taste)
Instructions
Roasted Poblano Peppers
- Wash off peppers. Cut off the tops from peppers very close to the stem. Cut out the seed pocket from inside the peppers and remove any excess membrane and seeds.
- Place peppers onto a large deep sheet pan lined with foil. Pour 1 tsp oil onto each pepper and coat entire outside of pepper with oil using a pastry brush. (DO THIS FOR EACH PEPPER.)NOTE: flip peppers half way through cooking time.
- Place in preheated oven at 450 degrees for 45 minutes until peppers are totally blistered and charred. Remove from oven. Place peppers in a ziploc bag, close bag removing as much of the air as possible. Let sit for 5 minutes or so.
- Remove from bag. Take a sharp knife and peel as much of the blistered skin from the peppers. Cut peppers into strips. NOTE: you can do this process the day before and place roasted poblanos in refrigerator to use when you are ready to make your soup.
Making the Soup
- In a large pot or Dutch Oven, heat 1-2 TBS cooking oil to a sizzle. Add in diced onion and cook for 5 minutes until softened and lightly browned. Stir in minced garlic and ground cumin for 1 minute.
- Stir in broth and bring to a boil over high heat. Stir in roasted poblano strips and cooked shredded chicken. Simmer for 5 minutes. Stir in heavy whipping cream.
- Mix corn starch into shredded cheddar cheese. Slowly add in cheese while stirring. Let simmer for a few minutes. Check for salt and add according to your taste.
Baked Chile Rellenos
Baked Chile Rellenos
Ingredients
- 4 large poblano peppers, roasted, peeled and seeded
- 8 oz canned red or green enchilada sauce
- 4 oz pepper jack or other mexican flavored cheese, shredded
- 4 oz mexican cheese blend, shredded
- 2 large eggs
- 1/2 cup milk
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup all purpose flour
- 1/4 cup club soda (or substitute 1/4 cup of milk)
- 1/2 cup cheddar cheese, shredded
Instructions
- NOTE: You can also buy canned whole chiles or roast fresh poblanos on a grill until blackened.
Oven Roast, peel, and take off top, membrane, and seeds
- Preheat oven to 425 degrees. Rinse and dry poblano peppers. Lightly spread avocado oil on peppers. (Do not use olive oil as it will smoke.) Place peppers on a foil covered deep sheet pan in preheated oven for 7 minutes. Rotate peppers and cook an additional 7 minutes. Keep doing this step until peppers are blackened. Should take 4-5 turns (about 28 minutes).
- Remove peppers from pan and place into ziploc storage bag, seal bag and allow to steam for 10 minutes. Remove peppers from bag. very carefully peel off lose skin. Cut off top of pepper and pull out seeds using a spoon.
Prepare peppers in baking dish
- Spray a 9" x 13" baking dish with non-stick cooking spray. Pour 8 oz canned enchilada sauce (red or green) in bottom of baking dish and spread evenly.
- Mix together in a small bowl the mexican cheese blend and the pepper jack cheese. Very carefully, stuff the cheese into the poblanos.
- Place cheese stuffed poblanos on top of the sauce in baking dish in an even layer.
- In a medium bowl whisk eggs, stir in milk and seasonings. Then lastly stir in club soda. Pour batter over the poblanos in baking dish. Sprinkle cheddar cheese over poblanos in baking dish.
- Bake in 375 degree preheated oven for 30 minutes until cheese has melted and batter is puffy. Served with my delicious Mexican rice. (DO A SEARCH in box above for my Mexican rice dishes.)
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