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16 oz. HEAVY CREAM

16 oz. WHOLE MILK

8 ROASTED & DICED GREEN CHILIS (ANAHEIM & POBLANO)

40 OZ. SHREDDED MONTEREY JACK CHEESE

20 OZ. SHREDDED MOZZARELLA CHEESE

1 TSP. CHICKEN BASE (PASTE)

1/4 TSP. GROUND WHITE PEPPER

1 T. BUTTER, UNSALTED

IN LARGE HEAVY BOTTOM STOCK POT, BEGIN BY HEATING BUTTER AND ROASTED CHILIS TOGETHER OVER MEDIUM HEAT.

ADD MILK AND CREAM AND ALLOW TO COME TO A BOIL. ADD CHICKEN BASE AND GROUND WHITE PEPPER.

ADD SHREDDED CHEESES AND HEAT UNTIL ALL CHEESE IS MELTED. REMOVE FROM HEAT AND SERVE HOT WITH CHIPS.

Presented by: Kennedy Concepts

Date: 9/9/2013

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