Chile Con Queso
|Monterey jack cheese||1 Cup (16 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Fresh tomato||1 Medium, peeled and finely chopped|
|Sweet onion||1 Medium, finely chopped|
|Parched green chilis||1⁄4 Cup (4 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
1 Melt both cheeses together in a heavy saucepan or double boiler over low heat.
2 After cheese melts, add cream, stirring constantly.
3 Add chopped tomato, onion, green chile and garlic. Stir to blend all flavors. More cream may be needed; if so, add only a few drops at a time.