Mexican Chiles and Cheese Dip

Ingredients: 2 cans (4 oz) chopped green chiles 1 medium yellow onion, chopped 1 clove of garlic, crushed 1 pound monterey jack cheese, cubed 1/4 cup butter or margerine 1 can (1 pound) whole peeled tomatoes, undrained and broken into pieces or 2 cups of your favorite salsa 1/2 teaspoon salt 1/2 cup heavy cream sliced jalapino peppers to taste Dippers carrot sticks celery sticks cucumber slices corn chips tortilla chips

Directions: 1. Drain green chiles (NOT JALAPENO PEPPERS !). Put butter or margerine in medium skillet and saute the chopped onions and garlic until lightly browned. 2. Add tomatoes or salsa, green chiles and salt to the skillet and stir with a wooden spoon breaking up the tomatoes if necessary. Reduce heat to low and simmer for about 15 minutes, stirring occasionally. 3. Add cubes of monterey jack cheese to the skillet and melt on low heat until melted and ingredients are throughly combined. Add the heavy cream a little at a time stirring constantly until the mixture is very hot, but not boiling. 4. Remove from heat and let stand for 5 minutes to cool before serving. You can keep it warm with either a candle under a chaffing dish or keep in a small crock pot on low. Makes 10-12 servings.

Click the Home icon to visit my home page with tons of seasonal crafts ! Or click on the mailbox to contact me at emailpamsplace@yahoo.com
Close this window to return to the index page, thank you.
Alternately, you can click the coffee cup to the lower left to return to the java powered index or the card file for the text-only index.