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from Sandi's cookbook

Chile con Queso

TAGS:
dip

     






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Ingredients:
  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapeno chiles, stems and seeds removed, and finely chopped
  • 1 (10-ounce) can diced tomatoes with green chiles, undrained
  • 1 pound processed American cheese, cut into 1/2-inch cubes
  • Corn chips, tortilla chips, or cut-up vegetables, for accompaniment
  • Preparation:
    1. 1. Heat the oil in a medium saucepan and sauté the onion, garlic and jalapenos until soft. Add the undrained tomatoes and cook over medium heat for about 5 minutes to reduce the liquid.
    2. 2. When the tomatoes begin to appear dry, reduce the heat to medium-low and start adding the cheese, 1 handful at a time, stirring over medium-low heat until the cheese melts; wait for each handful to melt before adding more cheese.
    3. 3. Serve in a chafing dish or fondue pot to keep the queso warm. Serve with corn chips, tortilla chips, or cut-up vegetables.

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