Chili With Cheese
|Salad oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|California green chiles||16 , peeled|
|Canned evaporated milk||5 Ounce (1 Can)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Tortilla chips||8 Ounce|
In a 2-quart pan, heat salad oil over medium heat; add onions and cook until onions are very soft.
Add chiles and salt and cook, stirring, until juices have evaporated (about 5 minutes).
Add evaporated milk and cook gently, stirring, until slightly thickened (about 4 minutes).
Remove from heat, cool about 2 minutes, add cheese, and cover until cheese melts.