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Chef Stacy Torkelsen Caldo
Con Queso Ingredients: Two and one half cups water, Two cans green chili peppers, seeded and cut up, One tomato, peeled and diced, One half teaspoon garlic salt, One quarter teaspoon pepper, One 13-ounce can (1 2/3 cups) evaporated milk, One 10¾ ounce can condensed cream of potato soup, One lO¾ ounce can condensed cream of onion soup, Eight ounces Monterey jack cheese. Preparation:
In 3-quart saucepan combine water, green chill peppers, tomato,
garlic salt, and pepper. Bring to boiling. Reduce heat cover and
simmer 5 minutes. Blend in evaporated milk, condensed cream of
potato soup, and condensed cream of onion soup. Heat through.
Meanwhile, cut the Monterey jack cheese into small cubes; divide
cheese cubes evenly among soup bowls. Ladle hot soup over cheese;
serve immediately. Makes 6 to 8 servings.
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