"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chili con Queso Recipe

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This recipe for Chili con Queso, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Sunday, October 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons Crisco Oil
1/4 cup minced onion
1 can (7-1/2 ounces) whole tomatoes,
drained and finely chopped
1 can (4 ounces) chopped green chilies, undrained
1/4 teaspoon salt
2 cups shredded Cheddar or Monterey
Jack cheese (about 8 ounces)
1/3 cup whipping cream
Nacho chips

Directions:
Directions:
Heat Crisco Oil in I-quart saucepan. Add onion. Cook over medium-high heat, stirring occasionally, until onion is tender. Add tomatoes, chilies and salt.

Stir to blend and break apart tomatoes. Heat to boiling. Reduce heat to medium-low. Cook, stirring occasionally, 15 minutes. Remove from heat. Stir in cheese and cream. Cook over low heat, stirring constantly, until cheese melts. Serve with nacho chips.
Hot Chili con Queso: Follow recipe above, substituting jalapeņo peppers (drained) for green chilies.

Number Of Servings:
Number Of Servings:
1 3/4 cups

 

 

 

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