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    Mexican Chili Con Queso Dip


    Source of Recipe


    Aunt Saunny

    2 TB butter
    1/4 onion, finely chopped
    1/2 TB pickled jalapenos, diced
    1 can (8 oz.) tomatoes, undrained
    1/4 tsp. salt
    1/2 lb. Monterey Jack cheese, cubed
    1/4 cup heavy cream

    In hot butter in skillet, saute onion until tender. Add tomatoes,
    jalapenos and salt, mashing tomatoes with fork. Simmer, stirring
    occasionally for 15 minutes.

    Add cheese cubes, stirring until melted. Stir in cream. Cook, stirring
    constantly for 2 minutes.

    Remove from heat and let stand for 15 minutes. Serve warm as a dip
    with chips.





 

 

 

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