morris@utah-cs.UUCP (Richard Morris) (08/20/83)
I am posting my favorite recipe for a very creamy, spicy chili con queso in response to a recent request. Chili Con Queso 2 cups canned tomatoes (chopped in blender an instant) 1 small can diced hot green chilies (or frozen ones) 1 medium onion (chopped) 1 pound Old English cheese (only Kraft works well) (cubed or grated) 1 clove garlic or 1/4 tsp. garlic powder 2 tsp. sugar salt and pepper to taste Saute onion and garlic in butter, add tomatoes, cook ten to fifteen minutes. Add chilies, cheese, sugar, salt and pepper. Cook to dipping consistency using low heat. I especially like vegetables as dippers, carrots, cauliflower green peppers, sliced turnips, celery, brocolli. This dip is best kept warm while being served, as it sets up some when cool.