For this Caldo de Queso you'll need the following ingredients:
5 poblano peppers
1 sweet onion
3 cloves of garlic
2 tbsp olive oil
5(!) habañero peppers
6 small potatoes
1 can of evaporated milk
1 package of queso fresco
1. Char the skin of the poblano peppers until they're black all around, like so (I used a thin grill grate directly on my gas stove):
2. Place the charred poblanos in a sealable bag to induce sweating.
3. While poblanos are sweating, sauté the garlic, onions, and habañeros in olive oil. I chopped up two of the habañeros (don't touch your face!!) and put the remaining three in whole. Add some salt so the onions release some of their liquid and prevent burning.
4. Chop up the tomatoes and add to the softened onions. Add salt and oregano and stew until the tomatoes soften.
5. Chop up the potatoes and add them to the pot. Add water until everything is covered. Bring to a boil then simmer until the potatoes are soft.
6. While the potatoes are softening, remove the poblanos from their sauna and peel off all the by-now-easy-to-peel outer layers. Then chop 'em up, like so:
7. Cube the queso fresco and add it to the pot, along with the chopped poblanos and the evaporated milk. Simmer, allowing the flavors to combine, adding salt as necessary.
8. There's no step 8!
The chopped up habañeros provide a base of spice. For the more adventurous among you, experiment (carefully) by opening up the whole habañeros! Don't worry, they're not the spiciest peppers on the planet ;)