Re: [CH] mex -22- Sopa De Queso
Joy (hummingbird_@earthlink.net)
Tue, 25 May 2004 07:47:42 -0700
why not use a blend of those cheeses? :)
At 10:29 PM 5/5/2004, you wrote:
>
>MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Sopa De Queso
> Categories: Soups, Cheese, Spice, Mexican, Chicken
> Yield: 8 Servings
>
> 1 Chile poblano
> 1 Green bell pepper
> 3 tb Butter
> 1/2 c Chopped onion
> 5 c Chicken stock
> 2 tb All purpose flour
> 2 tb Cornstarch
> 3/4 c Water
> 4 c Evaporated milk
> 1 ts Salt
> 1 ts Freshly ground pepper
> 4 oz Queso Chihuahua or Monterrey
> Jack or medium-sharp Cheddar
> ;finely chopped
> 1 c Chopped tomato
>
> Remove the stems, seeds and membranes from the chile and bell pepper
> and cut into a small dice; there should be about 1 1/4 cups. Melt 1
> tablespoon of the butter in a skillet, add the onion and saute for 2
> minutes or until transparent. Add the chile and bell pepper and cook
> for 3 minutes. Set aside. Bring the stock to a boil in a large
> saucepan. Stir the flour and cornstarch into the water, add to the
> stock and stir constantly for 2 minutes. Add the milk and lower the
> heat. When it comes to a boil, add the bell pepper and chile and cook
> over low heat for 5 minutes. Add the salt and pepper and cook 2
> minutes more. Add the remaining 2 tablespoons butter and set aside.
> Before serving, heat the soup and place 2 tablespoons of cheese and 2
> tablespoons of tomato in the bottom of each bowl.
>
> Source: The Best of Mexico The Beautiful Cookbook.
>
> From: Lyn Ortiz
>
>MMMMM
>
Bright Blessings!
Joy