Ingredients
8 OZ FRESH CLEAN BROCCOLI
1/4 cup YELLOW ONIONS DICED
4 oz BUTTER
4 oz FLOUR
10 oz VELVEETA, cubed
1 cup HALF & HALF
16 oz jar roasted green chiles
1/4 tsp GRANULATED GARLIC
1/4 tsp WHITE PEPPER
1 pint Water
1 tsp CHICKEN BASE
Instructions
- Wash and rough chop the broccoli to 1/2″ size.
- Take 2 gallon stock pot and add water, chicken base, Half & Half, Green Chile, Granulated garlic, white pepper and Velveeta to the stock pot.
- Heat this on medium flame to almost boiling.
- Stir well to keep from burning.
- In second pot, melt butter and add onions and broccoli.
- Allow to cook until the broccoli starts to soften up, 4-5 minutes.
- Add flour and stir well.
- Slowly add heated half & half mixture to Broccoli and Onions.
- As it thickens up, turn down the heat and mix well.
- Allow this to simmer for 5 minutes on low, to thicken add additional half & half.
- Garnish with ¼” fried corn Tortilla strips and small pieces of steamed Broccoli.
