Yield: 1 Servings
|2 quarts||Chicken broth or 4 cans|
|1 \N||2 lb. box Velveeta cheese; cubed|
|1 cup||Picante sauce, med. or hot|
|1 medium||Onion; finely chopped|
|2 mediums||Tomatoes; chopped|
|3 mediums||Poblano peppers (optional); peeled & chopped|
|1 medium||Bell pepper; chopped|
|1 cup||Mixture to thicken (water and cornstarch)|
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@...>
NOTES : If cheese mixture separates, cool mixture and mix with electric blender. Reheat, stirring constantly.