| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 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 cheese1 cup |
| Diced jalapeno peppers | ||
| Sour cream | ||
| Flour tortillas |
INSTRUCTIONS
Newsgroups: rec.food.recipes >From: garhow@hpubmaa.esr.hp.com (Garry Howard) >Date: Mon, 16 Aug 93 09:31:13 +0200 Source: "Santa Fe Recipes", Tierra Publications. Recipe from Guadalupe Cafe, Santa Fe, 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 bbq-digest by "Garry Howard" <garry@netrelief.com> on Dec 29, 1998, converted by MM_Buster v2.0l.
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