| 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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