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The Flat Possum Gazette Test Kitchen Courtesy of the Road-Kill Press |
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The Flat Possum Gazette Test Kitchen Courtesy of the Road-Kill Press |
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= Chile Con Queso =
I have been informed that you can successfully put this Chile Con Queso on anything except ice cream.
1 1/2 pounds Velveeta, cubed
1/2 pound cheddar cheese, grated
1 10 oz. can Cream of Celery Soup
4 ounces (or 1 can) Green Chilies, diced
1 Tomato, diced
1/2 cup Yellow Onion, diced
2 tablespoons Jalapeno Peppers, seeded and minced
1/2 Cup Picante Sauce, medium hot
Place water in bottom of 2 to 3 qt. double boiler and preheat.
Combine all ingredients in top of boiler and cook over medium heat, stirring as needed.
It will take about 40 minutes to get to serving temperature. Serve hot with fresh tortilla chips.
Try this for breakfast: Toast an english muffin (split), top with thin slices of "Cure 81" ham, then a poached egg and top off with this Chile Con Queso. Add a splash of Tabasco to wake up your taste buds.
Frank Potter