Recipes from Mexico :: Mexican Soups and Stews
3 oz. butter 1 onion, sliced 1 can poblano peppers 2 c. chicken stock 1 Tbsp. cilantro 1 c. cream 8 oz. jack cheese, cut into cubes 3 corn tortillas, cut into square or rectangles and fried Melt the butter and fry the onion; add the poblano peppers and fry a little. Let cool, then blend with the chicken stock and cilantro. Heat mixture and season with garlic salt and flavoring. Add the cream and serve very hot with cheese and small totopos.
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