Chili Con Queso with Raw Vegetables Recipe
Ingredients
| Butter - 1/4 cup (1/2 stick) or margarine - 1/4 cup (1/2 stick) | ||
| Onion | 1/2 Cup (16 tbs), finely chopped | |
| Tomatoes - 1 can (1 lb), un-drained | ||
| Green chillies - 1 1/2 to 2 cans (4-oz size), drained and chopped | ||
| Salt | 1/2 Teaspoon | |
| Monterey jack cheese | 1 Pound, cubed | |
| Heavy cream | 1/2 Cup (16 tbs) | |
Directions
MAKING
1. In a medium skillet, heat butter and sauté onion until tender.
2. Stir in tomatoes, chilies and sprinkle salt; mash tomatoes with fork.
3. Simmer with occasional stirring for 15 minutes and then keep it aside.
SERVING
4. Just before serving, reheat the tomato mixture and add cheese cubes; stir until cheese is melted.
5. Stir in cream and cook with constant stirring constantly for about 2 minutes.
6. Let it cool for 15 minutes.
7. Serve over a casserole dish or as a dip with carrot sticks, celery hearts, cucumber sticks and large corn chips.
1. In a medium skillet, heat butter and sauté onion until tender.
2. Stir in tomatoes, chilies and sprinkle salt; mash tomatoes with fork.
3. Simmer with occasional stirring for 15 minutes and then keep it aside.
SERVING
4. Just before serving, reheat the tomato mixture and add cheese cubes; stir until cheese is melted.
5. Stir in cream and cook with constant stirring constantly for about 2 minutes.
6. Let it cool for 15 minutes.
7. Serve over a casserole dish or as a dip with carrot sticks, celery hearts, cucumber sticks and large corn chips.
Chef
