Instructions:
- Roasting the Poblano Peppers:
- Preheat the oven to 400°F (200°C).
- Roast the poblano peppers on a baking sheet for 10-15 minutes until the skin is blackened, turning them halfway through.
- Place the roasted peppers in a plastic bag for 10 minutes to steam. Peel off the skins, remove the seeds, and chop the peppers into small pieces.
- Preparing the Soup Base:
- In a large saucepan, heat the olive oil over medium heat.
- Sauté the minced garlic and onion until tender and fragrant.
- Add the chicken stock and chopped roasted poblano peppers. Simmer gently.
- Adding Cheese and Cream:
- Stir in the heavy cream or half-and-half and reduce the heat to low.
- If desired, mix the cornstarch with cold water and add it to the soup for thickening.
- Gradually add the shredded Monterey Jack cheese, stirring until melted and the soup has thickened.
- Season with salt and pepper to taste.
- Toasting the Cheese Topping:
- Preheat the broiler.
- Ladle the soup into ovenproof bowls and top each with a generous amount of chopped cheddar cheese.
- Broil the bowls for 2-3 minutes until the cheese is bubbly and golden brown.
- Serving Suggestions:
- Serve the Cheesy Chili Relleno Soup hot with warm tortillas or crispy tortilla chips.
- The combination of the creamy soup and crunchy cheese topping creates a delightful contrast that’s perfect for any occasion.
Enjoy the rich flavors of chili relleno in a comforting and easy-to-make soup that’s sure to please your taste buds!
