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.
Stuffed Mushroom Recipe
Stuffed Mushroom Recipe
Ingredients
- 1 pkg large white mushrooms (approx. 16-20)
- 2 TBS butter
- 1/3 cup stems from the mushrooms diced small
- 1/3 cup red bell pepper diced small
- 1/2 yellow onion, diced small
- 1/2 cup crumbled cooked bacon
- 1 block (8 oz) cream cheese, room temperature
- 1/2 tsp Black Pepper
- 1/4 cup panko or bread crumbs
- 1/4 cup parmesan cheese finely grated
Instructions
- Preheat oven to 350 degrees.
- Using a damp paper towel, wipe off mushrooms. (Do not clean mushrooms in water.) Cut around stem to pull out from base of mushroom. Cut stem into small dices. (We will use only 1/2 of the stems.)
- Place mushroom caps in a greased or lightly buttered 9 x 13 baking dish.
- In a skillet heat butter until it sizzles. Add diced mushroom stems, onions, and bell pepper. Stir for 3 minutes until softened. Add in bacon crumbles, black pepper, and cream cheese. Stir until all combined and cream cheese is melted in. Turn off burner.
- Using a tablespoon or a 1 inch scoop, stuff each mushroom cap.
- Mix together panko crumbs and parmesan cheese in a small bowl and sprinkle over the mixture on each mushroom cap.
- Bake for 20-25 minutes until mushrooms are tender and topping is golden brown.
Lazy Cream Horns
Print Lazy Cream Horns The easiest way to make cream horns taste so much better. Course Baking, DessertCuisine American Author Catherine’s Plates Ingredients1 box 2-puff pastry sheets, thawed1 large egg, beatencoarse or sanding...
Lazy Cream Horns
Print Lazy Cream Horns The easiest way to make cream horns taste so much better. Course Baking, DessertCuisine American Author Catherine’s Plates Ingredients1 box 2-puff pastry sheets, thawed1 large egg, beatencoarse or sanding...
Lazy Cream Horns
Print Lazy Cream Horns The easiest way to make cream horns taste so much better. Course Baking, DessertCuisine American Author Catherine’s Plates Ingredients1 box 2-puff pastry sheets, thawed1 large egg, beatencoarse or sanding...
Stuffed Mushroom Recipe
CLICK ABOVE FOR INSTRUCTIONAL VIDEO Print Stuffed Mushroom Recipe Author Catherine's Plates Ingredients1 pkg large white mushrooms (approx. 16-20)2 TBS butter1/3 cup stems from the mushrooms diced small1/3 cup red bell pepper diced...
Lazy Cream Horns
Print Lazy Cream Horns The easiest way to make cream horns taste so much better. Course Baking, DessertCuisine American Author Catherine’s Plates Ingredients1 box 2-puff pastry sheets, thawed1 large egg, beatencoarse or sanding...
