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Chile con Queso
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    Chile con Queso

  • 1/3 cup soybean oil -- * see note
  • 1/2 cup onion -- finely chopped
  • 1 clove garlic -- minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup evaporated milk
  • 3/4 cup ripe tomatoes, fresh -- chopped
  • 1 pound processed American cheese -- cut in cubes
  • 1/4 cup sharp cheddar cheese -- shredded
  • 1/4 cup Monterey jack cheese -- shredded
  • 1/4 cup jalapeno chile pepper -- minced --pickled or fresh
  • * Other vegetable oils don't work as well.

    Heat oil in a heavy saucepan, fondue pot or chafing dish. Add onion & garlic; cook until onion is clear. Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened; stir in tomato, cheeses & jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted & flavors are blended. Taste & adjust hotness.
    Makes 2 cups.

    From: "Hotter Than Hell" by Jane Butel       Book Details at: Amazon.Com">
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