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Hi everyone! I have a huge crop of jalapenos this summer--here's a recipe
I used to get rid of some.
1 medium onion, minced
1 medium carrot, scraped and chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
3 jalapeno peppers, seeded and minced (I used 6 peppers)
3 tbs butter, melted
3 tbs flour
3 cups chicken broth
2 cups heavy whipping cream
1 cup shredded Cheddar cheese
Cook first 5 ingredients in butter in a large saucepan over medium high
heat until vegetables are tender, stirring often. Reduce heat to low. Add
flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add broth; bring to a boil. Reduce heat to medium, simmer
uncovered for 5 minutes. Stir in cream; cook just until thoroughly heated
(do not boil). Add cheese, cook, stirring constantly, just until cheese
melts. Makes about 7 cups--recipe can be doubled.
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