Pages

Wednesday, June 16, 2010

Chile Con Queso

1/4 c. butter or margarine
1/2 c. finely chopped onion
1 (1 lb) can tomatoes (undrained)
1 lb. Monterrey Jack Cheese, cubed
1 1/2 to 2 cans (4 oz. size) green chilies, drained and chopped (see note)
1/2 tsp. salt
1/2 c. heavy cream

In hot butter in medium skillet, saute onion until tender. Add tomatoes, chilies and salt, mashing tomatoes with fork. Simmer, stirring occasionally, 15 minutes. Add cheese cubes, stirring until cheese is melted. Stir in cream. Cook, stirring constantly, 2 minutes. Remove from heat and let stand 15 minutes. Serve warm, in casserole over candle warmer, as dip with carrot sticks, celery hearts, cucumber sticks and large corn chips. Makes 10 to 12 servings.

Note: Use larger amount of green chilies if you like this really hot.

Ronda (Jessie's Granddaughter)

No comments:

Post a Comment