| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican, Dips |
1 |
3/4 cups |
INGREDIENTS
| 1/2 |
c |
Finely chopped onion |
| 1 |
tb |
Butter |
| 2 |
md |
Tomatoes, peeled, seeded |
|
|
And chopped |
| 4 |
oz |
Can green chili peppers, |
|
|
Rinsed, seeded and chopped |
| 1/4 |
tb |
Salt |
| 1 1/2 |
c |
Grated cheddar cheese |
|
|
Milk |
|
|
Tortilla chips or corn chips |
INSTRUCTIONS
Saute the onion in the butter in a medium sized skillet, until translucent,
but do not allow it to brown. Mix in the tomatoes, chili peppers, and
salt. Do not cover, allow to cook on low heat for about 10 more minutes.
Add the cheddar cheese, a small amount at a time, stirring after each
addition, until the cheese melts. If the mixture seems too thick, add a
little milk and stir well until combined. Put the mixture into a fondue pot
and keep warm. Serve with either corn chips or tortilla chips.
Source: Adapted by Deborah Kuhnen from "Better Homes and Gardens Mexican
Cookbook".
Posted to MM-Recipes Digest V4 #160 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on Jun 8, 97
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