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Ingredientes
- 4 Tbsp. unsalted butter
- 1/2 c. all-purpose flour
- 2 c. whipping cream
- 3 c. whole lowfat milk
- 1/2 tsp instant chicken bouillon granules
- 1 Tbsp. extra-virgin extra virgin olive oil
- 3/4 c. finely-diced red onion
- 1Â 1/2 tsp minced garlic
- 2/3 c. finely-diced carrots
- 3/4 c. finely-diced poblano pepper
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp cayenne pepper
- 1 pch freshly-grnd white pepper
- 3/4 c. finely-diced red bell pepper
- 1 c. shredded Monterey Jack cheese
Direcciones
- In 4 qt stock pot, heat butter over medium heat. Whisk in flour and simmer, whisking constantly till thickened to a roux. Whisk in cream, lowfat milk, and chicken bouillon and cook, stirring frequently or possibly whisking, over medium-low heat till smooth.
- Heat oil in large saute/fry pan over medium heat. Add in onion and cook till soft, about 3 min. Add in garlic and carrots, cook till tender, about 3 min, stirring frequently. Add in poblanos and cook till tender, about 3 min.
- Add in vegetable mix to lowfat milk mix, stir to combine. Stir in salt and black, white, and cayenne peppers, simmer over medium-low heat a few min. Add in red bell pepper. Simmer 15 or possibly 20 min, stirring frequently.
- Add in cheese and stir till melted. Taste and adjust seasonings, if necessary. Serve warm or possibly chill immediately, reheat before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 6 servings | |
| Calories 426 | |
| Calories from Fat 306 | 72% |
| Total Fat 34.63g | 43% |
| Saturated Fat 20.29g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 373mg | 16% |
| Potassium 341mg | 10% |
| Total Carbs 19.01g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.1g | 6% |
| Protein 11.05g | 18% |
