| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 tablespoons; (3/4 stick) butter |
| 1 |
lg |
Onion; chopped |
| 1/4 |
c |
Plus 2 tablespoons all purpose flour |
| 1 |
|
28 ounce can peeled tomatoes; drained, chopped |
| 1 |
|
4 ounce can diced green chilies |
| 4 |
oz |
Cream cheese; cut into pieces |
| 12 |
oz |
Cheddar; grated (about 3 1/2 |
|
|
; cups) |
|
|
Hot pepper sauce; (such as Tabasco) |
|
|
Tortilla chips |
INSTRUCTIONS
Melt butter in heavy large saucepan over medium heat. Add onion and
saute until translucent, about 12 minutes. Stir in flour. Continue to
cook until flour is just golden, stirring constantly, about 4
minutes. Mix in tomatoes, chilies and cream cheese and cook until
cheese melts, stirring frequently, about 3 minutes. Simmer until
mixture is slightly thickened, about 5 minutes. Add cheddar and stir
until melted and mixture bubbles, about 4 minutes. Season with hot
pepper sauce. Transfer to chafing dish or fondue pot. Serve with
tortilla chips.
Serves 8.
Bon Appetit November 1990
Converted by MC_Buster.
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