Cheese Stew

Name: Cheese Stew
Ingredients: 2 tablespoons of corn oil; 1 large potato, peeled and cubed; half medium red onion, sliced; 1 large tomato, cut into pieces; one-fourth teaspoon of finger pepper strips and seeds; 2 cubes of chicken broth; 1 liter of water; 125 grams of Minas cheese cubes; 125 grams of semi-cured cheese cubes; one-quarter cup of milk; salt and black pepper to taste; 3 sprigs of parsley, chopped

1
2 tablespoons of corn oil
2
1 large potato, peeled and cubed
3
half medium red onion, sliced
4
1 large tomato, cut into pieces
5
one-fourth teaspoon of finger pepper strips and seeds
6
2 cubes of chicken broth
7
1 liter of water
8
125 grams of Minas cheese cubes
9
125 grams of semi-cured cheese cubes
10
one-quarter cup of milk
11
salt and black pepper to taste
12
3 sprigs of parsley, chopped

Ingredients

1
2 tablespoons of corn oil
2
1 large potato, peeled and cubed
3
half medium red onion, sliced
4
1 large tomato, cut into pieces
5
one-fourth teaspoon of finger pepper strips and seeds
6
2 cubes of chicken broth
7
1 liter of water
8
125 grams of Minas cheese cubes
9
125 grams of semi-cured cheese cubes
10
one-quarter cup of milk
11
salt and black pepper to taste
12
3 sprigs of parsley, chopped

Directions

1
Heat the corn oil in a pot and sauté the potato, stirring constantly so it doesn't stick
2
When the potato starts to brown, after about six minutes, add the onion and continue stirring
3
After a minute, add the tomato and finger pepper and sauté for another two minutes
4
Add the water and chicken broth and let it simmer on low heat for 15 more minutes or until the potato is tender
5
Add the cheeses and parsley and cook for three more minutes, allowing the stew to absorb the flavors without letting the cheese melt completely
6
Finish with milk, salt, and black pepper
7
Serve very hot.