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TRY NOW Recipe: Perfect Brad's steamed broccoli with roasted hatch chile cheese sauce



Brad's steamed broccoli with roasted hatch chile cheese sauce. Continue to roast until browned in. Next, to make the sauce, pour the milk into. Gradually whisk in milk and cook.

Brad's steamed broccoli with roasted hatch chile cheese sauce Bev Weidner is a food blogger, an obsessed photo-taker of her twins, a wifester, a cheese lover, a. The cheese sauce makes this the ultimate vegetable. It also makes your dinner plate colorful and pretty! You can have Brad's steamed broccoli with roasted hatch chile cheese sauce using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's steamed broccoli with roasted hatch chile cheese sauce

  1. It's 2-3 heads of broccoli.
  2. It's 2 of large hatch green chiles, or Anaheim if you can't find hatch.
  3. You need 1/2 of a brick of Velveeta cheese.
  4. It's 1/4 cup of milk.
  5. It's 1 tsp of minced garlic.

Drain well or it will turn your sauce into a soup. Roasted Tomatillo and Hatch Green Chile Salsa is full of flavor that comes with roasted fresh ingredients. Perfect with chips or on your favorite taco! Use freshly roasted Hatch green chiles to make this incredible chicken stew with potatoes and corn.

Brad's steamed broccoli with roasted hatch chile cheese sauce step by step

  1. Roast chiles over a grill or under a broiler until entire skin turns black. Rotate often..
  2. Place chiles in a plastic bag and seal. Let sit until cool enough to handle..
  3. Remove charred skin, stem and seeds. Cut into large pieces..
  4. Place in a blender with milk and garlic..
  5. Add to a saucepan with cheese. Cook on low heat until melted and smooth..
  6. Steam broccoli until tender..
  7. Serve broccoli with cheese sauce over it. Enjoy.

I made mine with Bragg's Liquid Aminos in lieu of soy sauce. Välj bland ett stort urval liknande scener. Smothered in a sweet-savoury garlic ginger sauce that will make anything delicious, it's no wonder. The roasted hatch chiles should be covered (with foil, plastic wrap or a plate) while hot, this is to let them steam which makes peeling a lot easier. If you're using the roasted hatch chile right away, then peel them.

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