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CHILES CON QUESO
This stuff is great to sit around with some tortilla ships and just munch! It's really easy to double or even triple is you're expecting a crowd.
Heat Scale = Mild to Medium
1/2 cup finely chopped onions
1 tablespoon butter
1 1/3 cups chopped seeded tomatoes (2 medium)
1 can chopped green chiles (4 oz)
1 tablespoon pickled jalapeno chiles -- optional
1 cup shredded Cheddar cheese (4 oz.)
1 cup shredded Montery Jack cheese (4 oz.)
1 teaspoon cornstarch
1 teaspoon hot pepper sauce
Tortilla chips
In a saucepan, cook onion in butter until tender. Stir in tomatoes and chiles; simmer uncovered 10 minutes. In a bowl, toss cheeses with cornstarch; gradually add cheese mixture to the saucepan, sdtirring until melted. Stir in hot pepper sauce; heat through. Serve with chips. Yields about 1-3/4 cups

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved