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El Rancho Chile con Queso




Source of Recipe


Matt Martinez's Culinary Frontier: A Real Texas Cookbook


Recipe Introduction


Serve with Smoked Baked Potatoes



List of Ingredients




1 tablespoon oil
½ cup finely chopped sweet white onion
½ cup finely chopped bell pepper or jalapeño (or combination)
1 teaspoon ground cumin
1 teaspoon granulated garlic
½ teaspoon salt
2 tablespoons cornstarch
1 cup water or chicken broth
8 ounces shredded cheese (Kraft American is best)
1 cup chopped tomatoes


Recipe



Using a thick, heavy pot, heat the oil and sauté the onion, pepper and
dry ingredients for 2 to 3 minutes, until the onion is translucent. Add
the water or broth, and heat 3 to 4 minutes, allowing the sauce to
thicken. Then add the shredded cheese and tomatoes. Reduce heat to low
and carefully simmer for 3 to 5 minutes, adjusting the thickness to suit
your taste by adding water or more cheese. Serve hot. Makes 6 to 8
servings.