Alternative Title: I am a Genius

Mike is a creature of habit. I know he will hike on Sundays and eat an apple every day after lunch. When we go to a Mexican restaurant, he will order Chile Rellenos because they are one of his favorites.

Chile Rellenos are battered peppers stuffed with cheese and served with a thin tomato sauce. So I wanted to break that bish down.

I did what every great girlfriend does, I took the flavors he loves and found a way to make them friendly for any day of the week. Since I make his lunches during the work week, I wanted him to have a reprieve from the usual work day with a taste of something that makes him truly happy.

Hello,  Chile Rellenos Soup. We loved you. You served your time on this Earth well.

For the Soup: Serves 6ish people.

• 2 Tablespoons butter
• 1 medium onion, diced
• 1 bay leaf
• 1 jalepeno, de-seeded and diced
• 2 cloves of garlic, minced
• 1 1/2 teaspoons dry oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon seasoned salt (such as Lawry’s)
• 1/4 teaspoon fresh black pepper
• 1/4 teaspoon Worcestershire Sauce
• 3 cups of diced roma tomatoes
• 1 cup of tomato sauce
• 4 cups of vegetable or chicken broth
• 1 Tablespoon of chopped cilantro

In a large soup pot, melt the butter over medium heat. Once melted, add the onion, bay leaf and jalepeno. Cook, stirring frequently, for 3 minutes. Add garlic, oregano, cumin, seasoned salt, and pepper. Stir for 2 minutes. Quietly lean over the pot, inhale and sigh.

Gently fold in the tomatoes, tomato sauce and Worcestershire sauce. Stir to combine. Pour in the broth, raising the heat to medium-high. Once boiling, reduce heat to a simmer and cook for 20 minutes, allowing all the yumminess to combine and the vegetables to soften and break down. You could even go longer for a deeper flavor.

When ready, remove the bay leaf and add the cilantro and using an immersion blender or a conventional blender in batches, puree the soup so there are very few chunks. Taste and adjust seasonings as desired. Set aside until ready to serve. Reheat before serving if necesary.

For the Poblano-Cheese Sauce:

• 3 poblano peppers
• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups whole milk
• 1/2 lb. Monteray Jack Cheese, shredded
• 1/4 teaspoon salt
• heavy pinch of white pepper
• heavy pinch of garlic powder

Pre-heat your broiler. Place the peppers under the broil and char on all sides. Remove the peppers and put into a bowl and cover with plastic wrap. Set aside until room temperature.

Once cooled off, discard the stem and seeds. Peel the charred skin off the peppers and chop them finely. Set aside. (How fine or chunky is up to you, but I left them a little hearty to add some body to the sauce. You do you.)

In a large sauce pan, melt the butter over medium heat. Once melted, add the flour and stir for 2 minutes to allow the roux to cook the raw flour taste out. Add the milk and raise the heat to medium-high, whisking to combine. When the milk starts to boil, reduce the heat and add the shredded cheese and continue to stir to keep clumps from forming. Once the cheese has melted and the sauce is smooth, add your chopped poblanos, salt, white pepper, and garlic powder. Stir. Taste and adjust seasonings as needed.

 To Serve:

Ladle the soup into your bowls.

If desired, put the cheese sauce into a pastry bag or squirt bottle. Place 2 tablespoons of the cheese in the bottom of your serving bowl. If not using the bag or bottle, just gently spoon the cheese into the bowl.

Top with fried tortillas, fresh oregano or cilantro if desired. To make a heartier meal out of it, add prepared rice to the soup for bulk.

I like you.

Love,
Adryon

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