| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Mexican, Main dish, Tex-mex | 4 | Servings |
INGREDIENTS
| Mrs Robert Pender — | ||
| (Demetra Ikard) | ||
| 2 | lb | Processed American cheese — |
| Cubed | ||
| 8 | oz | Monterey Jack cheese — |
| Grated | ||
| 8 | oz | Longhorn Cheddar cheese — |
| Grated | ||
| 2 | cn | (10-oz) whole green chilies |
| Seeded, deveined & c | ||
| 5 | Jalapeno peppers; seeded — | |
| Deveined and chopped | ||
| 1 | md | Tomato — peeled & chopped |
| 1/2 | md | Onion — minced |
| 1/2 | ts | Garlic salt |
| 1 | ts | Chili powder |
INSTRUCTIONS
In a double boiler over medium heat, melt the cheese. Stir in all other ingredients. Let simmer for 30 minutes to 1 hour to blend flavors, stirring occasionally. Serve in a chafing dish with tostados. Freezes well. Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best Little Cookbook in Texas Junior League of Abilene Recipe By : From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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