Caldo de Queso (Cheese Soup) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A recipe adapted from Ernesto Navarro of the El Nuevo Mexico Cafe in Los Angeles. Ingredients:
2 teaspoons extra virgin olive oil |
1 medium onion, finely chopped |
1 jalapeno, chopped fine (optional) |
4 green onions, finely chopped |
1 teaspoon minced garlic |
4 medium tomatoes, peeled and chopped |
6 canned green chilies, cut into thin strips |
1/2 cup chopped fresh cilantro |
1 cup water |
1 teaspoon salt |
pepper |
1 quart milk |
8 ounces monterey jack cheese, shredded |
4 ounces sharp cheddar cheese, shredded |
1/4 lb butter |
Directions:
1. Cook onions, jalapeno, and garlic in oil in large saucepan until tender.
2. Do not scorch or overcook.
3. Add tomatoes and cook for 15 minutes, then stir in chile strips and cilantro.
4. Add water and season to taste with salt and pepper.
5. In another large saucepan heat milk, cheese, and butter over medium heat, being careful not to scorch, just until cheese is melted.
6. Add tomatoes and bring to a high simmer.
7. Do not boil.
8. Serve.
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