oh another tip. When doing any melted cheese recipe putting the cheese in a bag with a sprinkling of flour or cornstarch keeps the cheese from "globulating" when it's cooking and coats the cheese more uniformly . It works better than putting corn starch into the pot. I would also add a little bit of Mexican oregano. At 10:29 PM 5/5/2004, Jim Weller 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