| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | servings | ||
INGREDIENTS
| 1 | lb | Pasteurized Process Cheese; cut into cubes |
| 1 | cn | (10-oz.) Diced Tomatoes with Green Chilies; undrained |
| 1 | c | Green Onions or Scallions; sliced |
| 2 | ts | Ground Coriander |
| 2 | ts | Ground Cumin |
| 1 | ts | Tobasco Sauce |
INSTRUCTIONS
Makes 3 Cups Place the cubed cheese, tomatoes with green chilies, green onions, coriander, cumin, and Tobasco sauce in a crock pot. Cook and cover on low setting for 2 or 3 hours until hot. After about an hour of slow-cooking, stir the mixture to make sure the cheese is melting evenly. Cover and continue to cook. Serve with plain tortilla chips; but use a bit of caution, as the Chili con Queso sauce is very warm! Kitchen Staff Tip: You can zip this recipe up by adding more green chilies, Poblano peppers, and additional Tobasco to taste. You may also use a spicier pasteurized cheese that has additional peppers and seasonings already blended into the peppery mix. The recipe as presented is for a very mild blend. Prepare your recipe to taste as desired. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Oct 2, 1999, converted by MM_Buster v2.0l.
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