-
Chili Con Queso El Paso
Ingredients
- Mrs Robert Pender -- (Demetra Ikard)
- 2 lb Processed American cheese -- Cubed
- 8 ounce Monterey Jack cheese -- Grated
- 8 ounce Longhorn Cheddar cheese -- Grated
- 2 can (10-ounce) whole green chilies Seeded, deveined & c
- 5 x Jalapeno peppers, seeded -- Deveined and minced
- 1 med Tomato -- peeled & minced
- 1/2 med Onion -- chopped
- 1/2 tsp Garlic salt
- 1 tsp Chili pwdr
Directions
- In a double boiler over medium heat, heat the cheese. Stir in all remaining ingredients. Let simmer for 30 min to 1 hour to blend flavors, stirring occasionally. Serve in a chafing dish with tostados. Freezes well.
Similar Recipes
Leave a review or comment