chili con queso el paso
| Measure | Ingredient |
|---|---|
| Mrs Robert Pender -- | |
| (Demetra Ikard) | |
| 2 pounds | Processed American cheese -- |
| Cubed | |
| 8 ounces | Monterey Jack cheese -- |
| Grated | |
| 8 ounces | Longhorn Cheddar cheese -- |
| Grated | |
| 2 cans | (10-oz) whole green chilies |
| Seeded, deveined & c | |
| 5 | Jalapeno peppers; seeded -- |
| Deveined and chopped | |
| 1 medium | Tomato -- peeled & chopped |
| ½ medium | Onion -- minced |
| ½ teaspoon | Garlic salt |
| 1 teaspoon | Chili powder |
In a double boiler over medium heat, melt the cheese. Stir in all other ingredients. Let simmer for 30 minutes to 1 hour to blend flavors, stirring occasionally. Serve in a chafing dish with tostados. Freezes well.
Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas Junior League of Abilene Recipe By :
From: Date: 05/28 File
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