Caldo de Queso

Nutrition per serving

Ingredients

• 10 oz Cacique Ranchero Queso Fresco
• 3 cloves garlic, minced
• 1/4 white onion
• 1 jalapeño
• 3 Roma tomatoes
• 5 roasted Poblano peppers
• salt
• pepper
• 4 cups boiling water
• 3 fresh corn
• 1 tablespoon chicken bouillon
• 1 teaspoon oregano
• 8 oz Cacique Crema Mexicana
• 3 potatoes
• 10 oz Cacique Ranchero Queso Fresco
• a small bunch of cilantro

Instructions

1. Cut Cacique Ranchero Queso Fresco into cubes.
2. Heat oil in a pot over medium-high heat and sauté minced garlic and quartered white onion for about 2 minutes.
3. Add jalapeño and Roma tomatoes, and cook for another 2 minutes.
4. Add roasted Poblano peppers and season with salt and pepper, then continue cooking for about 3 minutes.
5. Add boiling water, fresh corn, chicken bouillon, and oregano. Mix, cover, and cook for 10 minutes.
6. Add Cacique Crema Mexicana and potatoes. Mix, cover, and cook for 10 minutes.
7. Add Cacique Ranchero Queso Fresco and cilantro. Cover and cook for 2 minutes.