Chile con queso #03
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Soybean oil |
| ½ | cup | Finely chopped onion |
| 1 | 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 |
Directions
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, .