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Chile Con Queso With Raw Vegetables

ashlyn's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Tomatoes 1 Can (10 oz)
  Green chili 8 Ounce
  Salt 1⁄2 Teaspoon
  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

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