3 ounces butter
1 onion, sliced
1 can poblano peppers
2 cups chicken stock
1 tablespoon cilantro
1 cup cream
8 ounces jack cheese, cut into cubes
3 corn tortillas, cut into squares and fried
Melt the butter and fry the onion; add the poblano peppers and fry a little. Let cool, then blend with the chicken stock and cilantro. Heat mixture and season with garlic salt and flavoring.
Add the cream and serve very hot with cheese and small totopos.
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