Chile Con Queso
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Wait until you've tasted this! Melted Monterey Jack cheese mixed with onion, chopped tomatoes and lots of green chiles. In spite of the chiles, it is not searingly hot, and it's perfect to serve with vegetable sticks, corn chips, and tall salt-rimmed glasses filled with margaritas. INGREDIENTS 1-1/2 to 2 (4-ounce size) cans of green chiles* 1 medium-sized yellow onion 1 pound Monterey Jack cheese 1/4 cup butter or margarine 1 (1-pound) can whole peeled tomatoes, undrained 1/2 teaspoon salt 1/2 cup heavy cream DIPPERS Carrot sticks Celery sticks Cucumber sticks Large corn chips Tortilla chips Drain green chilies. (Be sure you don't substitute jalapeno peppers, they are too hot.) Using a sharp knife, slit each chile lengthwise; remove and discard seeds. Cut chiles into 1/4-inch dice. Peel onion; chop finely to make about 1/2 cup. Cut Monterey Jack cheese into 1/4-inch cubes and set aside. Put butter in a medium-sized skillet and heat over moderately high heat until melted and hot. Add onion and cook, stirring constantly, with a wooden spoon, until onion is tender but not browned. Add tomatoes with their liquid, diced green chilies, and salt to skillet. Stir with a wooden spoon, pressing and breaking up the tomatoes. Reduce heat to low and simmer the tomato mixture for about 15 minutes, stirring occasionally with the wooden spoon. Add cubes of Monterey Jack cheese to tomato mixture and heat, stirring constantly, until cheese is melted and ingredients are thoroughly combined. Stir in heavy cream, a little at a time, and cook, stirring constantly, until mixture is very hot. Remove Chile con Queso from heat and let stand for 5 minutes to cool slightly. Ladle into a small casserole dish and keep warm over a candle warmer. Or pour into the top of a double boiler; place over bottom that has about 2 inches of boiling water in it. Arrange carrot sticks, celery sticks, cucumber sticks, corn chips, tortilla chips, and any other of your favorite dippers in separate bowls. Place Chile con Queso on table and let family and guest help themselves. Makes about 10 to 12 servings NOTE - *Use a larger number of green chiles if you like this really hot.