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    Chile con queso


    Source of Recipe


    Aunt Saunny

    1/2 cup finely chopped onion (1 medium)
    1 tablespoon butter or margarine
    1 1/3 cups chopped, seeded tomatoes (2 medium)
    1 4-ounce can diced green chile peppers, drained
    1 cup shredded American cheese (4 ounces)
    1 cup shredded Monterey Jack cheese
    1 teaspoon cornstarch
    1 teaspoon bottled hot pepper sauce
    tortilla chips or corn chips

    1. In a saucepan cook onion in butter until tender. Stir in tomatoes
    and chile peppers. Simmer, uncovered, for 10 minutes. Toss shredded
    cheeses with cornstarch. Gradually add cheese mixture to saucepan,
    stirring until cheese is melted. Stir in hot pepper sauce; heat
    through. Serve with chips.

 

 

 

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