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Add a photoServings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 3 med poblano peppers seeded, minced
- 2 x onions minced
- 1 x carrot minced
- 4 c. chicken or possibly vegetable stock
- 1 lrg potato minced
- 1/2 c. whipping cream or possibly yogurt
- 1 Tbsp. minced cilantro
- 8 lrg tortilla chips
- 1 c. grated Monterey Jack cheese
Directions
- Heat the oil and butter in a large saucepan. Add in peppers, onions, and carrots and saute/fry slowly for 5 min. Stir in the stock, add in the diced potatoes, bring to a boil, then reduce heat and simmer for 30 min.
- Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add in the cream and season with salt to taste.
- When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.
- Serve to 4 people as a spectacular and hearty first course.
- Comments: This Tex-Mex creation is a lot healthier than it tastes - and is even more so if you substitute yogurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Thanks to Professor Vincent Tocci, American University, for introducing me to this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 4 servings | |
| Calories 637 | |
| Calories from Fat 401 | 63% |
| Total Fat 44.73g | 56% |
| Saturated Fat 18.11g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 306mg | 13% |
| Potassium 747mg | 21% |
| Total Carbs 18.63g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.44g | 2% |
| Protein 39.25g | 63% |
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