 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Thanks to Aimee the food QA at work for this one. She serves this with Tex-Mex chicken and serves it over a bed of battered and flash-fried jalapeno's and onions Ingredients:
4 whole poblano peppers |
12 ounces cream cheese |
1 lb velveeta cheese |
1 bunch green onion |
1 bunch cilantro |
3 cups fresh tomatoes |
2 whole serrano peppers |
1 teaspoon lime juice |
Directions:
1. Roast, peel and dice Poblano peppers.
2. In a stock pot, combine cream cheese and velvetta on a low heat.
3. Stir occasionally until completely melted and smooth.
4. Chop green onions and tomatoes.
5. Small dice Serrano peppers, remove seeds.
6. Thoroughly clean and chop cilantro (removing sprigs from the main stem).
7. Combine all veggies together and add lime juice.
8. When cheese is melted and smooth, stir in all veggies.
9. Simmer until hot throughout.
|
|