Caldo De Queso
Ingredients:
3/4 cup Panela cheese, cubed
1.5lb. Russet potatoes, cubed
1 cup Santa Fe Ole Roasted Hatch Green Chile
1 cup tomatoes, diced
2/3 cup yellow onions, diced
6 cups chicken stock
1/2 cup milk
1 clove garlic, minced
1 tsp. Mexican oregano
1 small bunch cilantro, chopped
3 Tbsp. canola oil
salt and pepper to taste
Directions:
In a large saucepan, heat the oil over medium heat. Add onion and saute for 4 minutes until transparent and tender
Add tomato and cook about 5 minutes, until tomato has released its juices
Add the chicken stock and cilantro. Season to taste with salt and pepper
Bring to a boil, stirring frequently. Lower to a simmer and add potatoes
Cook until potatoes are tender, about 25 minutes. Add cilantro, green chile and milk and stir to combine
Turn off heat and immediately add cheese. Mix and let rest 5 minutes before serving
Click here for Santa Fe Ole Roasted Hatch Green Chile
3/4 cup Panela cheese, cubed
1.5lb. Russet potatoes, cubed
1 cup Santa Fe Ole Roasted Hatch Green Chile
1 cup tomatoes, diced
2/3 cup yellow onions, diced
6 cups chicken stock
1/2 cup milk
1 clove garlic, minced
1 tsp. Mexican oregano
1 small bunch cilantro, chopped
3 Tbsp. canola oil
salt and pepper to taste
Directions:
In a large saucepan, heat the oil over medium heat. Add onion and saute for 4 minutes until transparent and tender
Add tomato and cook about 5 minutes, until tomato has released its juices
Add the chicken stock and cilantro. Season to taste with salt and pepper
Bring to a boil, stirring frequently. Lower to a simmer and add potatoes
Cook until potatoes are tender, about 25 minutes. Add cilantro, green chile and milk and stir to combine
Turn off heat and immediately add cheese. Mix and let rest 5 minutes before serving
Click here for Santa Fe Ole Roasted Hatch Green Chile
