Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Soybean oil |
| ½ cup | Finely chopped onion |
| 1 \N | Clove garlic; minced |
| 1 tablespoon | All purpose flour |
| ¾ cup | Evaporated milk |
| ¾ cup | Chopped ripe tomato |
| 1 pounds | Process American cheese; cubed |
| ¼ cup | Grated sharp cheddar |
| ¼ cup | Grated Monterey Jack |
| ¼ cup | 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, .