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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
4 tablespoons butter
1 cup onion, minced
4 cloves garlic, minced
4 jalapeno peppers, minced
1/2 cup red bell pepper, minced
1 cup Roma tomato, chopped
1 cup canned green chilies, chopped
4 cups chicken stock
4 tablespoons all purpose flour
1 teaspoon salt
2 cups Mexican blend, shredded cheese
1 wheel, Mexican Ranchero Queso Fresco
Step by Step Instructions
Heat a heavy bottomed deep skilled over medium heat.
Add butter to skillet and allow to melt.
Add onion, garlic, jalapenos and red bell peppers and sauté until the vegetables are soft. About five minutes.
Add flour to the vegetables and stir well allowing the flour to cook for about two minutes.
Pour in the chicken stock and whisk smooth and continue stirring until thickened. This may take up to five minutes for the flour to absorb the liquid and thicken.
Add tomatoes and green chilies and stir well.
Stir in both cheeses and stir until melted and the mixture is smooth.
Season to taste with salt.
Serve with chips, raw veggies or use this as a base for my queso sour cream enchilada bake.