Chile Con Queso (chile Cheese Dip)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | Appetizers, Tex-mex | 1 | Servings |
INGREDIENTS
| 1 | c | Monterey Jack cheese |
| 1/2 | c | Cheddar cheese |
| 1/4 | c | Heavy cream |
| 1 | Med. sized tomato, peeled>>> | |
| Chopped fine. | ||
| 1 | Med. onion, chopped fine | |
| 1/4 | c | Parched green chiles |
| 1 | Clove garlic, crushed |
INSTRUCTIONS
In double boiler over low heat, melt cheeses. When cheese melts, stir in cream gradually, stirring constantly. Add remaining ingredients. Stir to blend flavors. More cream may be necessary; if so, add only little bit at a time--a little goes a long way. Serve warm in chafing dish, etc. Yield: abt. 2 cups. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 859
Calories From Fat: 659
Total Fat: 75g
Cholesterol: 241.4mg
Sodium: 979.7mg
Potassium: 203.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: <1g
Protein: 43.1g