Chile con Queso with Raw Vegetables
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Tomatoes||1 Can (10 oz)|
|Green chili||8 Ounce|
|Monterey jack cheese||1 Pound|
|Heavy cream||1⁄2 Cup (8 tbs)|
In hot butter, in medium skillet, saute onion until tender.
Add tomatoes, chiles and salt, mash- ing tomatoes with fork.
Simmer, stirring occasion- ally, 15 minutes.
Add cheese cubes, stirring until cheese is melted.
Stir in cream.
Cook, stirring constantly, 2 minutes.
Remove from heat, and let stand 15 minutes.
Serve warm, in a casserole over a candle warmer, as a dip with carrot sticks, celery hearts, cucumber sticks and large corn chips.
Makes 10 to 12 servings.
Note: Use larger amount of green chiles, if you like
this really hot