Chile con queso #03

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, .

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