Denver
Green Chili| Denver
Green Chili |
This recipe is from Dave DeWitt's new cookbook,
Cuisines of the Southwest.
It is a classic combination of cheese and chile, but
in the form of soup rather than a dip. Easy to prepare,
and sure to please, but not diet. I'm planning to
make it next time with lowfat milk. I prefer this
soup with mild chiles rather than hot.
Ingredients:
1 medium onion, chopped
2 tbsp butter
3 tbsp flour
3/4 cup diced green chiles
2 tomatoes, peeled and chopped
1 bell pepper diced (optional)
1 1/2 cups half and half
8 oz. sharp Cheddar cheese, grated
note: you can substitute 1 10 oz can of Rotel
(or Hatch Select) tomatoes and diced green chiles
for the 2 tomatoes.
Preparation:
1. Saute onion in the butter until soft, then remove onion.
2. Add the flour to the butter and cook for 3 minutes, stirring
constantly
taking care not to let the flour brown.
3.Stir in the broth, sauteed onion, chiles, tomatoes, bell
pepper and simmer
for 30 minutes.
4. Bring to a boil, reduce the heat, add the half and half
and the
cheese and heat until the cheese melts and the
soup is thickened.
Preparation time: about 45 minutes
Serves: 4
to 6
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Have a hot
week!
Anita
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