Name: Chili Con Queso El Paso
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

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Other Authors

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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