| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Dips, Cheese, Mexican, Appetizers | 1 | Servings |
INGREDIENTS
| 10 | oz | Pepper jack cheese, grated |
| 1 | md | Onion |
| Butter to cook the onion | ||
| 1 | ts | Garlic, crushed |
| tb | Flour | |
| 1 | cn | Tomato paste |
| 1 | c | Whipping cream |
INSTRUCTIONS
Cook the onions in what is preferably a teflon-coated cast-iron pot, until browning or even slighter burning. When the onions are acceptable, add the flour, garlic, cream, and tomato paste. When that becomes soft and hot, gradually add the cheese until bubbly. Serve with tortilla chips. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sims <[email protected]> on Feb 26, 1997.
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