Recipe By : Mia
Serving Size : Preparation Time :0:00
Categories : Mexican Appetizers Salsa And Sauces
Amount Measure Ingredient -- Preparation Method
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2 quarts chicken broth or 4 cans
1 2 lb. box Velveeta cheese -- cubed
1 cup picante sauce, med. or hot
1 medium onion -- finely chopped
2 medium tomatoes -- chopped
3 medium 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 until thickened to desired consistency. Put
in crock pot or fondue pot to keep warm.
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NOTES: If cheese mixture separates, cool mixture and mix with electric
blender. Reheat, stirring constantly.
