Ingredients:

  • 6 large Poblano peppers
  • 2 fresh Jalapeños
  • 1 lb ground beef
  • 1 large white onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp toasted cumin
  • 1 tsp smoked paprika
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • 2 cups Monterey Jack cheese, freshly grated

Instructions:

  1. Place the 6 poblanos and 2 jalapeños under the broiler or over a gas flame until the skin is blackened and blistered on all sides.
  2. Place charred peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Once cooled, peel away the charred skin, remove seeds, and chop into bite-sized pieces.
  3. In a large heavy-bottomed Dutch oven, brown the ground beef over medium-high heat. Drain excess fat, keeping roughly one tablespoon in the pot for flavor.
  4. Add the diced white onion to the beef and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
  5. Pour in the chicken broth and add the chopped roasted peppers. Bring to a gentle simmer for 10 minutes to marry the flavors.
  6. Reduce heat to low. Stir in the heavy cream and cubed cream cheese, whisking until the cream cheese is fully melted and incorporated.
  7. Gradually add the shredded Monterey Jack cheese one handful at a time, stirring constantly in a circular motion to ensure a smooth emulsification without clumping. Serve immediately.