Chile con Queso with Raw Vegetables Recipe
Ingredients
1/4 cup butter or margarine
1/2 cup finely chopped onion
1 can (1 lb) tomatoes, undrained
1-1/2 to 2 cans (4-oz size) green chiles (see Note),
drained and chopped
1/2 teaspoon salt
1 lb Monterey Jack cheese, cubed
1/2 cup heavy cream
Directions
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
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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