"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
• 1 pound of Mexican Velveeta • 4 ounces of pepper jack cheese • 1 can of cream of chicken soup • 1 can of green chilies • milk • jalapeños
Melt in double boiler—1pound Mexican Velveeta, 4 oz. of pepper jack, 4 oz. of mozzarella cheese, 1 can of cream of chicken soup, 1 can of green chilies, and a little milk until it's the consistency that you like. Add a few jalapeños.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.