| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dip | 4 | Servings | |
INGREDIENTS
| 4 | oz | Cheese |
| 1/4 | c | Cream (up to) |
| 8 | Fresh roasted and peeled green chiles |
INSTRUCTIONS
Patsy Ann Little <plittle@nmsu.edu> Cheese - We NM use plain, old, everyday Velveeta. Cream - and here we're talking "cream". Green Chile - variety to suit your taste - We NM use the Sandia or the Sandi/Big Jim combo Place cheese in saucepan over LOW heat. As cheese begins to melt, add cream and after cheese is melted, add the green chile. Proportions vary to suit individual taste but they are about: Serve warm to hot with warmed corn tortillas. We place 8-10 tortillas in the nuke for about 30 sec's with a drizzle of water . CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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