It is still really cold in Fairbanks. We have been eating dinner and sticking downstairs next to the fire for the evening. I'm not getting anything done, but I have learned the joy of binging on Netflix!
One food item Dave really enjoys is chili rellenos. He orders them every time we go out for Mexican food (about once a week). I thought with all this cold weather, a warm bowl of chili relleno soup would be the perfect thing to eat while we catch up on Picard or Longmire (we missed a couple while we were on vacation).
And, I roasted the peppers under the broiler-a little extra heat in the kitchen is always a good thing this cold time of year!
Now, Dave doesn't believe that soup is a meal, so we had ours as a first course with our dinner. But if you like soup for lunch or dinner you can always add shredded chicken, ground beef or pork tinga to make this a filling meal. Enjoy.
|Roast the peppers under the broiler until the skins turn black|
and start to blister. Turn the peppers often.
|Put the peppers in a bag and let them steam |
for about 5 minutes before you peel them.
|Peeling should be very easy.|
|I like to scrape the skins off with a spoon.|
|Cut off the top stem, open them up and scrape out the|
seeds and the ribs.
|To finish, top with some sharp cheddar cheese and enjoy.|
Chili Relleno Soup
5 poblano peppers
2 Tbsp. butter
1/2 onion, about 1/2 cup
2 cloves garlic, minced
1 tsp. cumin
1 tsp. oregano
4 cups chicken bone broth or stock
8 oz. cream cheese, cut in cubes
3 cups sharp cheddar cheese, plus some for topping
Roast peppers under broiler until skins begin to blister and turn black, turning often to char all sides. Place in a paper bag and close for 5 minutes to let peppers steam. Remove skin, seeds and ribs then chop finely.
In a medium saucepan, melt butter and saute onion until translucent. Add garlic, cumin and oregano stirring constantly for 1 minute. Add chicken broth and peppers. Bring to a boil, reduce to simmer. Add cream cheese and cheddar cheese, stir until melted. To serve top with a sprinkle of cheddar cheese.
Makes 6-8 servings
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March 3, 2020 Sunrise 7:50 am Sunset 6:15 pm Temp. H -2/ L-23°F