Chile-cheese onions

Yield: 4 Servings

Measure Ingredient
2 cups (about 1 lb) small white boiling onions
1 cup Chile Con Queso (see index)

Slice root & stem ends from each onion. Rinse onions, then cook in boiling water about 15 minutes or until just tender. Pop each onion out of its skin. Rinse cooking pan with hot water, then add peeled onions & Chile con Carne; heat through & serve. Makes 4 to 6 servings.

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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