Chile con queso (from scratch!)
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Chile con queso (from scratch!)
  Chiles    Dips  
Last updated 6/12/2012 1:14:20 AM. Recipe ID 43187. Report a problem with this recipe.
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      Title: Chile con queso (from scratch!)
 Categories: Dip
      Yield: 8 Servings
 
      2 tb Butter
    1/2 md Onion; chopped
      1    Clove (large) garlic;
           -chopped
    1/4 ts Cumin
           Black pepper
      3    -(up to)
      4    Peeled canned tomatos -or-
      2    Peeled fresh tomatos
    2/3 c  Whole roasted green chiles
      8 oz White cheese; Monterey Jack
           -is OK
      3 oz Cream cheese; diced
    1/2    -(up to)
    2/3 c  Cream
 
  Warm cheese to room temperature.  Melt butter in small saucepan, add
  onion and garlic, cover and sweat for 5 minutes over low heat.
  Meanwhile, place the tomatos, green chiles, cumin and pepper in a
  food processor and chop throughly (don't puree). Add tomato mixture
  to pan, cook at medium heat for 3-5 minutes or until most of the
  water has evaporated.
  
  Remove pan from heat, add cheese and stir until melted.  Add cream to
  thin as needed.  If you need to rewarm the dip use very low heat to
  avoid breaking down the cheese. Serve with tortilla chips, or flour
  tortillas
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe




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Recipe ID 43187 (Apr 03, 2005)

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