There’s something special about any soup recipe that calls for Velveeta.
Oh, I know, I know – Velveeta is not “real cheese,” but tell that to my stomach. The mere thought of the cheese-like stuff makes me weak in the knees. Toss in Pace picante sauce, avocado and chorizo and you have a dish that’s straight out of the 1970s with culinary crosshairs for your next meal.
Healthiness aside, I thought this soup was a super-tasty and f l e x i b l e soup that can accommodate any of your special ingredients to make it one all your own.
Foodie Tips ~
♥ When using ground chorizo, the finished texture was too grainy for me; on the next go of this I think chorizo links cut into chunks would yield a chunkier texture.
♥ My Cousin Julie said to try “Portuguese Chorizo,” if you can find it.
1 pound | chorizo
1 large | white onion, diced
2 stalks | celery, diced
1 | green pepper, diced
3 cans | chicken broth
2 | tomatoes, cut into bite-sized chunks
to taste | cilantro, chopped
16 ounce jar | pace thick and chunky picante sauce (mild)
½ pound | velveeta
to serve | fresh avocado, diced
to serve | tortilla chips (or fritos)
to garnish | more cilantro, chopped
ii. what to do
1. In a medium-sized pan over medium-high heat, brown the chorizo, onion, celery and green pepper.
2. Add the broth, tomatoes, cilantro and picante sauce and simmer 1 hour, uncovered. Relax in your comfy chair or couch while you catch-up on your latest 1-hour of DVR programming. :)
3. Add Velveeta to the soup and stir here and there, until melted.
4. Serve soup into individual bowls. Top with avocado, chips or fritos … and a tad more cilantro.
On this Memorial Day weekend, I welcome the rising temperatures of summer cascading through my kitchen windows. I decide today is a great day to make breakfast so I have a look through mom’s index card holder. Located up front is “the one” ~ a recipe for jalapeño pie. Looks simple enough, but I’m out of jalapeños!
The Labs have had their breakfast before me (a priority in my household), so I saddle-up and head to the neighborhood market and return a few minutes later with two handfuls of the spicy peppers. “Modern farming.”
Like the outside temperatures of May, which are on the rise, my taste buds waken from their siesta, ready for take-off. Better buckle up, buds.
3 | eggs
8-10 oz. | shredded new york sharp cheddar
to taste | freshly sliced jalapeños (I prefer ¾ cup)
ii. what to do
1. In a small bowl, crack open and beat the eggs. Fold-in the cheese and jalapeños until well-blended.
2. Spray the bottom of a medium-sized pan with cooking spray.
3. Pour the egg mixture in the pan and cook at 350°F for 35 minutes.
Allow to cool a few minutes, then slice to serve. Shake your maracas and spank the piñata ~ you’ve just landed south of the border!
♥ This recipe can be easily doubled for larger fiestas.
♥ You can get creative with this recipe by adding your own favorite ingredients to the egg mixture like green chilies, cooked chorizo or bacon. Mom would approve. Just remember the more ingredients you add, you may need to increase the number of eggs to ensure a proper coating.
¡Disfrute de la vida!
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A tilded n? This ain’t “jalapeeno” country, folks!
Have a healthy appetite for the tilde like I do? Get more tasty tilde info at wiki here.