Clean and dry the poblano peppers. Places them on gas burners or on a cookie sheet covered in foil. Roast for 5 minutes on each side either on the burners or on the cookies sheet placed under the broiler. Roast until skin has blackened. Remove from the oven and place the chiles in a plastic bag and seal. Set aside to cool.

Melt the butter and olive oil in a large pan over medium heat and saute the onions and jalapeno until softened. Add the garlic and cilantro and cook for about 2 minutes.

Add the flour to the vegetable mixture and cook for 2 minutes on low, then add the chicken broth, half and half and the salt and pepper. Simmer on low heat.

Once the chiles have cooled, remove them from the plastic bag. Scrape the chiles under cold running water with a knife to remove all of the blackened skin. Cut off the stem and cut in half to remove the seeds.

Chop the chiles into medium size pieces and add them to the soup along with the crumbled queso fresco cheese; simmer on low for an additional 15-20 minutes.

To serve, top with crumbled tortilla chips, sour cream and salsa.