Chili con queso el paso
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Mrs Robert Pender -- | ||
| (Demetra Ikard) | ||
| 2 | pounds | Processed American cheese -- |
| Cubed | ||
| 8 | ounces | Monterey Jack cheese -- |
| Grated | ||
| 8 | ounces | Longhorn Cheddar cheese -- |
| Grated | ||
| 2 | cans | (10-oz) whole green chilies |
| Seeded, deveined & c | ||
| 5 | Jalapeno peppers; seeded -- | |
| Deveined and chopped | ||
| 1 | medium | Tomato -- peeled & chopped |
| ½ | medium | Onion -- minced |
| ½ | teaspoon | Garlic salt |
| 1 | teaspoon | Chili powder |
Directions
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