Caldo de Queso with Roasted Poblano Peppers

Ingredients

• 4 poblano peppers, roasted and peeled 4 poblano peppers, roasted and peeled
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (946ml) chicken or vegetable broth 4 cups (946ml) chicken or vegetable broth
• 2 cups (480ml) milk 2 cups (480ml) milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (200g) Oaxaca or Chihuahua cheese, shredded 2 cups (200g) Oaxaca or Chihuahua cheese, shredded
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 16g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stems, and dice the peppers.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the diced roasted poblano peppers to the pot and stir well.
4. 4.
   Pour in the chicken or vegetable broth, milk, and heavy cream. Stir in the ground cumin, dried oregano, salt, and black pepper.
5. 5.
   Bring the soup to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Reduce the heat to low and gradually add the shredded Oaxaca or Chihuahua cheese, stirring constantly until melted and smooth.
7. 7.
   Remove the pot from the heat and let the soup cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
8. 8.
   Return the soup to the pot and reheat gently over low heat.
9. 9.
   Serve the caldo de queso hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Poblano peppers — To easily peel the roasted poblano peppers, place them in a plastic bag after steaming. This will help loosen the skin, making it easier to remove.
• Oaxaca or Chihuahua cheese — Shred the cheese while it's cold for easier handling. If you can't find these specific Mexican cheeses, you can substitute with Monterey Jack or mozzarella.

Tips & Tricks

• For a spicier version, leave some of the poblano pepper seeds in the soup.
• If you prefer a thinner consistency, add more broth or milk.
• Serve the caldo de queso with warm tortillas or crusty bread for a complete meal.
• Customize the toppings by adding a dollop of sour cream or a sprinkle of crumbled queso fresco.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to maintain the desired consistency.

Serving advice

Serve the caldo de queso hot in individual bowls, garnished with fresh cilantro. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some chopped fresh cilantro. Serve it in colorful ceramic bowls to showcase the vibrant green color of the soup.