Ingredients
Directions
| Yield: 32 / 6 oz. servings | ||
| INGREDIENTS | Ounces | Standard |
| Plugra® European Style Unsalted Butter #141343 | 1.0 | 2 Tbsp |
| Onion – white, diced | 8.0 | 2 Cup |
| Garlic – fresh, minced | 1.0 | 1 Tbsp |
| Chicken Stock – roasted bone broth | 96.0 | 12 Cups |
| Tomato – Roma, diced | 12.0 | 4 Cups |
| Potato – White, diced, canned | 24.0 | 4 Cups |
| Jacobo Yellow Cheddar Shred #143504 | 4.0 | 1 Cup |
| Corn Starch | 0.10 | 2 tsp |
| Evaporated Milk | 8.0 | 1 Cup |
| Poblano Pepper- roasted, diced, IQF blend | 16.0 | 4 Cups |
| Salt – Sea, fine | 0.04 | 1 tsp |
| Pepper – white, fine ground | 0.02 | 2 tsp |
| La Vaquita® Queso Fresco Wheel #141101- crumbled | 10.0 | 2 Cups |
| Cilantro- fresh. minced for garnish | ||
| Hot Sauce – Cholula or Tapatio pairs well | ||