1. IMPORTANT! 2. Preparation: Chop, shred and measure everything before starting to cook. 3. In a skillet over medium-high heat, melt the 1 TB butter and sauté peppers, onion and garlic until onions are translucent — about 3-4 minutes. 4. In a blender, puree sautéed vegetables and milk. 5. In a saucepan over medium heat blend the 2 TB butter and flour, stirring constantly for 2 minutes. 6. Slowly add milk mixture and cook, whisking constantly, until mixture begins to thicken. 7. Remove from heat and put 1 cup of mixture into blender. 8. Add eggs to blender and blend until well mixed. 9. Return saucepan to stove over medium heat and very slowly pour in the egg mixture, whisking constantly. 10. Continue whisking until mixture thickens. 11. Add salsa, cheeses, dill, parsley and green onions, whisking constantly. 12. When cheese is melted and thoroughly blended, reduce heat to low and keep warm while preparing bread bowl. 13. Preheat oven to 375 degrees F. 14. Cut the tops off of the loaves of bread, remove most of soft interior and tear it into bite-sized pieces for dipping later, leaving a 1-inch-thick shell. 15. Brush inside of each loaf with the 4 TB melted butter and 6 cloves of garlic. 16. Bake, uncovered, until bread just begins to brown on inside — no more than 5 minutes. 17. Remove from oven and place on serving dish. 18. Fill bread with warm cheese sauce. 19. Let extra sauce spill over sides and onto plate. 20. Garnish with parsley and serve immediately with torn bread pieces, sliced baguette and/or nacho chips. 21. (The torn bread pieces are usually not enough, so extra dipping"material" is recommended.) This recipe doubles or even triples well. 22. It gets hotter and more flavorful overnight. 23. It also freezes well, so you can make the cheese filling in advance and then heat it in the microwave. ---------------------------------------------------------------------------
Nutrition
Ingredients
