| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican app, Salsa |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Chicken broth or 4 cans |
| 1 |
|
2 lb. box Velveeta cheese; cubed |
| 1 |
c |
Picante sauce, med. or hot |
| 1 |
md |
Onion; finely chopped |
| 2 |
md |
Tomatoes; chopped |
| 3 |
md |
Poblano peppers (optional); peeled & chopped |
| 1 |
md |
Bell pepper; chopped |
| 1 |
c |
Mixture to thicken (water and cornstarch) |
INSTRUCTIONS
Saute onions in small amount of oil about 5 minutes. Add tomatoes and
peppers and saute another 5 minutes. Add hot sauce and chicken broth and
bring to a boil. Lower heat below boiling point and add cheese cubes,
stirring constantly. After cheese has melted and blended, pour in water
and cornstarch. Stir constantly untill thickened to desired consistency.
Put in crock pot or fondue pot to keep warm.
Recipe By : Mia
Posted to CHILE-HEADS DIGEST V3 #114
Date: Wed, 25 Sep 1996 11:50:01 -0500
From: Judy Howle <howle@EbiCom.net>
NOTES : If cheese mixture separates, cool mixture and mix with electric
blender. Reheat, stirring constantly.
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