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
Serving size: Complete recipe
Calories 2751 Calories from Fat 1920
% Daily Value*
Total Fat 235 g361.7%
Saturated Fat 136.7 g683.5%
Trans Fat 0 g
Cholesterol 765.4 mg255.1%
Sodium 3934.1 mg163.9%
Total Carbohydrates 43 g14.5%
Dietary Fiber 8.2 g32.7%
Sugars 22.6 g
Protein 123 g245.7%
Vitamin A 260.1% Vitamin C 987.6%
Calcium 338% Iron 20.6%
*Based on a 2000 Calorie diet