| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Meats | Mexican | Mexican, Cheese, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | c | Chicken broth |
| 8 | Celery stalks | |
| 2 | c | Diced onion |
| 3/4 | ts | Garlic salt |
| 1/4 | ts | White pepper |
| 2 | lb | Velveeta cheese |
| 1 | c | Diced jalapeno peppers |
| Sour cream | ||
| Flour tortillas |
INSTRUCTIONS
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a large saucepan place the chicken broth, celery, onions, garlic salt, and white pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly. In a blender or food processor place the broth and the cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the diced peppers and mix them in well. Serve with a dollop of sour cream and warm flour tortillas. Posted to MC-Recipe Digest V1 #150 Date: Sat, 13 Jul 1996 08:47:42 -0700 From: Garry Howard <g.howard@ix.netcom.com> Recipe By : Guadalupe Cafe, Santa Fe, NM
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