| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
Tex-, Mex |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil of your choice |
| 1/2 |
c |
Sweet white onion finely chopped |
| 1/2 |
c |
Bell pepper or jalapeno; (or a combination) finely chopped |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Granulated garlic |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Water or chicken broth; (canned) |
| 8 |
oz |
Shredded cheese; (craft american is best) |
| 1 |
c |
Chopped tomatoes |
INSTRUCTIONS
Using a thick, heavy pot, heat the oil and saute the onion and the dry
ingredients for 2 to 3 minutes, until the onion is translucent.
Add the water or broth, and heat 3 to 4 minutes, allowing the sauce to
thicken, then add the shredded cheese and tomatoes.
Carefully simmer the queso on low heat for 3 to 5 minutes, adjusting its
thickness to suit your taste by adding water or cheese. Serve hot.
Recipe by: From Matt Martinez's Culinary Frontier - A Real Texas Cookb
Posted to MC-Recipe Digest by c4@groupz.net on Feb 11, 1998
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