| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 1/4 | c | Plus 2 tablespoons; (3/4 stick) butter |
| 1 | lg | Onion; chopped |
| 1/4 | c | Plus 2 tablespoons all purpose flour |
| 1 | 28 ounce can peeled tomatoes; drained, chopped | |
| 1 | 4 ounce can diced green chilies | |
| 4 | oz | Cream cheese; cut into pieces |
| 12 | oz | Cheddar; grated (about 3 1/2 |
| ; cups) | ||
| Hot pepper sauce; (such as Tabasco) | ||
| Tortilla chips |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion and saute until translucent, about 12 minutes. Stir in flour. Continue to cook until flour is just golden, stirring constantly, about 4 minutes. Mix in tomatoes, chilies and cream cheese and cook until cheese melts, stirring frequently, about 3 minutes. Simmer until mixture is slightly thickened, about 5 minutes. Add cheddar and stir until melted and mixture bubbles, about 4 minutes. Season with hot pepper sauce. Transfer to chafing dish or fondue pot. Serve with tortilla chips. Serves 8. Bon Appetit November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”