Title: Chile con queso #08
 Categories: Dip
      Yield: 8 Servings
 
      1    Clove garlic; crushed and
           -minced
    1/2 cn (28-oz) italian plum
           -tomatoes
           Salt and freshly ground
           -black pepper
      1 cn (4-oz) diced green chiles
      2 tb Butter
      2 tb Flour
      1 c  Light cream or milk
    1/2 lb Monterey jack cheese;
           -shredded
 
  From: harvey@indyvax.iupui.edu (James Harvey)
  
  Date: 16 Apr 1995 21:48:24 -0600 This is approximately one-half of an
  old James Beard recipe.
  
  Cook the tomatoes with the garlic and salt and pepper to taste over
  medium heat in a skillet for about 20 minutes, stirring occasionally.
  Add the chiles and cook down until thick and pasty. Reduce heat.
  
  Melt the butter in a small skillet or saucepan over low heat.  Add the
  flour and stir, cooking the roux gently until the raw taste of the
  flour has gone. Add cream and continue stirring over low heat (do
  *not* boil) until the sauce thickens.
  
  Combine the cream sauce and shredded Jack cheese with the tomato-chile
  mixture in a skillet or chafing dish over gentle heat (don't let it
  boil!), stirring until the cheese melts and all is smooth and creamy.
  
  Serving Suggestions: Serve as a hot dip for tortilla chips, or with
  crisp raw vegetables for dunking (celery, carrot or cucumber sticks,
  or flowerets of broccoli and cauliflower).
  
  I refrigerated the little bit I had leftover, and reheated it the
  next day in the microwave on the "defrost" setting for three
  60-second cycles, stirring between each one. It reheats just fine as
  long as you don't let it boil...
  
  REC.FOOD.RECIPES ARCHIVES
  
  /EGGS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe