Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
5.0
(14)
Export 13 ingredients for grocery delivery
Step 1
Clean and dry the poblano peppers, then roast them until the skin has blackened/charred and blistered. (You can do this by either placing the peppers on a foil-lined cookie sheet a few inches under the broiler set to high, flipping once. Or setting them over an open flame on a gas burner, turning on all sides. It will take about 10 minutes.)
Step 2
Transfer peppers to a plastic bag and seal to trap in the steam. Let cool, then rub off as much of the skin as possible either with your fingers or a pairing knife. Cut off the stem, then slice in half to remove and discard the seeds. Very finely chop up the peppers and set aside (or transfer to a food processor and give them a few quick pulses.)
Step 3
In a medium pot, warm the butter and olive oil over medium heat. Add in the onion and saute, stirring frequently, until softened, about 3 minutes. Add in the garlic and cumin and cook until fragrant, about 20 seconds. Stir in the chopped poblanos.
Step 4
Pour in the chicken broth, salt, and pepper. Bring to a boil, then reduce heat to a very gentle simmer.
Step 5
Stir in the cooked, chopped chicken.
Step 6
Add in the cream cheese and 2 cups of the cheddar cheese; whisk until melted and smooth.
Step 7
Divide into 6 bowls and sprinkle each with the remaining 1/4 cup cheddar cheese and the pepper jack cheese. Set under the broiler until melted and golden (watch it carefully so it doesn't burn.)
Step 8
Garnish with just a bit of fresh chopped cilantro and enjoy!