Chile Con Queso Recipe

  Mexican Dips

2 (7 oz.) cans whole green chiles
1 large onion
1 ripe tomato
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon Tabasco sauce
6 tablespoons tomato sauce
2 cloves garlic
2 lb. Velveeta cheese

Seed and chop chiles. Chop onion and tomato coarsely. Saute chiles, onion and tomato in the oil in large deep skillet until onion is transparent. Stir in salt, Tabasco and tomato. Peel and mash garlic; mince finely, add to mixture in skillet. Cut cheese in cubes; add gradually to skillet, stirring until cheese is melted and mixture comes to boil. Serve hot with corn chips and celery sticks.
4 cups.
YUMMY! The easiest Chile Con Queso is 1 can Rotel Tomatoes and Green Chiles and 2 lb. Velveeta melted together. Add a little chopped jalepeno if desired.

Chile Con Queso

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