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1
Combine the jalapeno, green chiles, onions, potatoes, seasoning salt, and chicken stock.
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2
Bring to a boil.
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3
Reduce heat and simmer 20 minutes.
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4
Melt margarine over low heat; add flour to blend.
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5
Cook, stirring constantly for 3 minutes to make a blonde roux.
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6
Strain the liquid from the potato, chile and onion mixture, reserving 3 cups cooking liquid.
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7
Mash 1/2 of the potato, chile and onion mixture, cover to keep it warm.
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8
Reserve the other half, keeping it warm.
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9
Stir the reserved 3 cups of cooking liquid into the roux.
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10
Raise heat, stirring with a wire whisk until thickened.
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11
Add milk to thickened liquid and continue to stir until it comes to a simmer.
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12
Turn off heat.
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13
Add mashed potato, chile and onion mixture.
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14
Stir in and blend well.
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15
Add reserved cubed potatoes, chile and onions.
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16
Serve with shredded cheddar cheese on top.
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17
To roast chilies:
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18
Poke a hole in the end of each shile with an ice pick.
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19
Spread chiles on a cookie sheet and broil, turning until skins are blistered on all sides.
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20
If chiles begin to get too brown, lower the rack to keep them from burning.
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21
When chiles are completely roasted, place them between dish towels or in a plastic bag to steam.
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22
This aids in removing the skins.
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23
Peel off the skins as soon as the chiles are cool enough to handle by laying chiles on a board and slitting one side lengthwise.
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24
Open chiles carefully and removed seeds and lateral veins.
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25
Rinse under cool water and place on a towel to dry.
