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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.
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