Chili con queso el paso

Yield: 4 Servings

Measure Ingredient
\N \N Mrs Robert Pender --
\N \N (Demetra Ikard)
2 pounds Processed American cheese --
\N \N Cubed
8 ounces Monterey Jack cheese --
\N \N Grated
8 ounces Longhorn Cheddar cheese --
\N \N Grated
2 cans (10-oz) whole green chilies
\N \N Seeded, deveined & c
5 \N Jalapeno peppers; seeded --
\N \N 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

Similar recipes