| 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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