1/4 c. butter
1 onion, diced
1 can Poblano peppers
2 c. chicken stock
1 Tbsp. cilantro
garlic salt to taste
1 c. heavy cream
8 oz. Monterey Jack cheese, cubed
3 corn tortillas, cut in squares and fried

Melt the butter and sauté the onion until translucent and tender. Add the poblano chilies and continue to sauté a little longer, breaking up chilies into little pieces. Blend in chicken stock, cilantro and garlic salt. Add the cream and heat until very hot but not boiling. Serve immediately with the cheese and tortillas. Serves 4.