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Chile Con Queso #03

10
Category : General

Yield: 8 Servings

Ingredients (Help):
1/3 c Soybean oil
1/2 c Finely chopped onion
1 Clove garlic; minced
1 tb All purpose flour
3/4 c Evaporated milk
3/4 c Chopped ripe tomato
1 lb Process American cheese;
-cubed
1/4 c Grated sharp cheddar
1/4 c Grated Monterey Jack
1/4 c Finely minced pickled or
-fresh

Heat oil in heavy saucepan, fondue pot or chafing dish. Add onion & garlic
and cook until onion is clear. Stir in flour. Gradually stir in evaporated
milk & cook until mixture is thickened, then stir in tomato, cheeses and
jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted and
flavors are well blended. Taste and adjust hotness. Makes 2 cups.

From the Hotter Than Hell!, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,

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