"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Chili Con Queso 2 Recipe

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This recipe for Chili Con Queso 2, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Donna Sralla
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup butter
1 small onion finely chopped
1 (4 oz) jar pimientos, undrained
2 (4 oz) cans roasted green chilies
1 cup cottage cheese
2 (16 oz) loaves pasteurized prepared cheese product, cubed
1 (5 oz) can evaporated milk
assorted tortilla and corn chips
Directions:
Directions:
Melt butter in a large skillet over medium heat; add onion, and saute until tender. Stir in diced pimento and roasted green chilies, and saute 1 minute. Set aside.

Process 1 cup cottage cheese in blender until creamy.

Place onion mixture, cottage cheese, and cubed cheese in a 4-quart slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.

Toppings: grape tomato halves, pickled jalapeno slices

 

 

 

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