Title: Chili con queso el paso
 Categories: Mexican, Main dish, Tex-mex
      Yield: 4 Servings
 
           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