Chili Con Queso El Paso

Title:
Chili Con Queso El Paso

Yield:
4 Servings

Categories:
Mexican,
Main
Dishes,
Tex-mex




Ingredients:





          Mrs  Robert Pender --


          (Demetra Ikard)


     2 lb Processed American cheese --


          Cubed


     8 oz Monterey Jack cheese --


          Grated


     8 oz Longhorn Cheddar cheese --


          Grated


     2 cn (10-oz) whole green chilies


          Seeded, deveined & c


     5    Jalapeno peppers; seeded --


          Deveined and chopped


     1 md Tomato -- peeled & chopped


   1/2 md Onion -- minced


   1/2 ts Garlic salt


     1 ts Chili powder






 In a double boiler over medium heat, melt the cheese. Stir in all other


 ingredients.  Let simmer for 30 minutes to 1 hour to blend flavors,


 stirring occasionally. Serve in a chafing dish with tostados. Freezes well.


 


 Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best


 Little Cookbook in Texas Junior League of Abilene


 


 Recipe By     :


 


 From:                                 Date: 05/28


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip