| 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.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”