Name: Caldo de Queso
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Colo-Pac Produce Extra Large Bakers Russet Potatoes; Tribe Sweet Roasted Red Pepper Hummus; Cebollitas Bunch; Galbani Fresh Mozzarella Sliced Log; O Organics Milk, Low Fat, Organic; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Clabber Girl Gluten Free Non GMO Corn Starch; Talking Rain AQA Water, 9.5 pH

0 servings

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Heat the olive oil in a stock pot. 
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Add the potatoes and cook for 4-5 minutes.

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Stir frequently. 
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Add the roasted poblano peppers and onion.

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Cook for 1 minute.
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Add the queso fresco and milk. 
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Cook for 5 minutes. 
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With your cooking spoon, scrape the bottom of the pan to release any bits.

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Add the frozen corn. 
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Dilute the corn starch with the water. 
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Add the corn starch mixture. 
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Reduce heat and simmer for 8 minutes. 
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Serve and enjoy!
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Caldo de Queso

Serves 4

7 mins prep

21 mins cook

28 mins total

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