"unity1" <[email hidden]> wrote in
news:[email hidden]:
Quoted message said:Could you explain what ya'll had for dinner again?
Who are you asking? <shrug> I'll answer anyway. My motor mouth can't keep
shut this morning. Last night I grilled some chicken breasts and some
eggplant. We also had a bagged BLT salad but I added my own T to the mix
and some shaved red onion. Nothing fancy or complicated.
Tonight I've got to do something with all of these chile peppers I've
gotten from the garden. I found this recipe on allrecipes.com and think
I'll try it. Yes, it will involve actually slaving over the hot stove, but
the soup looks worthwhile. I bought some asadaro cheese but since I've not
made the recipe, I'll not substitute it for the jack cheese this time. I
*will* roast the poblanos though and use the left over chicken from last
night (I'll most likely add way to much chicken than the recipe asks for).
The left over poblano will go into a salsa or maybe a gazpacho type poblano
soup, chilled.
I'm making a salsa to use up some of the jalapenos and the habaneros will
maybe go into some chilli tomorrow if I don't die of the heat first. I
gotta go to the market and buy some tomatoes, green onions and green chiles
first.
I've made a much simpler version of poblano soup before but this one looks
really good.
INGREDIENTS:
3 (6 inch) corn tortillas
2 tablespoons all-purpose flour
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1/2 cup chopped onion
1/2 cup fresh poblano chile pepper, seeded and minced
1/2 teaspoon minced garlic
2 tablespoons margarine
2 cups chicken stock
1/2 cup half-and-half
1/8 cup cooked and chopped chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup fresh poblano chile pepper, seeded and chopped
6 (6 inch) corn tortillas, cut into strips and toasted for garnish
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DIRECTIONS:
Cut the corn tortillas into ninths, place into a food processor and chop
until fine. Add the flour, chili powder, cumin, salt and pepper. Blend
until tortillas become the consistency of cornmeal. Set aside.
In a large pot over medium heat, combine the oil, onion, 1/2 cup poblano
chile peppers and garlic and saute for 5 minutes, or until onions are
translucent. Add the butter or margarine and allow it to melt. Add the
ground tortilla mixture to the pot and stir well with a wire whip to form a
roux. (Note: Do not let it burn.)
While stirring, slowly add the chicken stock. Make sure to scrape the sides
and bottom of the pot. Add the half-and-half, bring to a slow simmer and
cook for 7 to 10 minutes. (Note: Do not let soup come to a hard boil.)
Turn off heat and allow soup to cool slightly. Stir in the chicken before
serving. Top each serving with the cheese, poblano chile peppers and
tortilla strips for garnish
Michael
