Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
3 medium poblano chili peppers	Washed, trimmed and diced.
½ cup onion	Peeled, washed, and chopped
1 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons flour
6 cups low sodium chicken broth
1 (12 oz.) can evaporated fat free milk
1 tablespoons salt
1 cup  shredded low fat mozzarella cheese
1 tablespoon dried cilantro or parsley
1 teaspoon  cumin

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pre heat oven to 400 F. degrees.  On a baking sheet, spread Poblano chili peppers and onions. Drizzle with ½ cup olive oil. Bake for 20 minutes until lightly browned.
2	Heat ½ cup olive oil in large pot. Add garlic. Stir in flour until bubbly. Mix in broth; bring to a boil.
3	Reduce heat; stir in 1 cup pepper mixture and evaporated milk. Fold in peppers and salt.
4	Stir in cheese until melted. Sprinkle with cilantro or parsley and cumin; serve.