| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | American | Appetizer | 8 | Servings |
INGREDIENTS
| 1/3 | c | Soybean oil |
| 1/2 | c | Finely chopped onion |
| 1 | Clove garlic; minced | |
| 1 | tb | All purpose flour |
| 3/4 | c | Evaporated milk |
| 3/4 | c | Chopped ripe tomato |
| 1 | lb | Process American cheese; cubed |
| 1/4 | c | Grated sharp cheddar |
| 1/4 | c | Grated Monterey Jack |
| 1/4 | c | Finely minced pickled or fresh |
INSTRUCTIONS
Heat oil in heavy saucepan, fondue pot or chafing dish. Add onion & garlic and cook until onion is clear. Stir in flour. Gradually stir in evaporated milk & cook until mixture is thickened, then stir in tomato, cheeses and jalapenos. Cook, stirring, about 5 minutes or until cheeses are melted and flavors are well blended. Taste and adjust hotness. Makes 2 cups. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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