Name: Mia's Chili Con Queso
Ingredients: 2 qt Chicken broth or 4 cans; 1 2 lb. box Velveeta cheese; cubed; 1 c Picante sauce, med. or hot; 1 md Onion; finely chopped; 2 md Tomatoes; chopped; 3 md Poblano peppers (optional); peeled & chopped; 1 md Bell pepper; chopped; 1 c Mixture to thicken (water and cornstarch)

I would propose that the subject of the ministry of this house, as long as this platform shall stand, shall be the person of Jesus Christ. I am never ashamed to avow myself a Calvinist, but if I am asked to say what is my creed, I think I must reply, “It is Jesus Christ.” The body of divinity to which I would pin and bind myself forever, God helping me, is Christ Jesus, who is the sum and substance of the gospel, who is Himself all theology, the incarnation of every precious truth, the all-glorious personal embodiment of the way, the truth, and the life.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Mexican app, Salsa	1	Servings

INGREDIENTS

2	qt	Chicken broth or 4 cans
1		2 lb. box Velveeta cheese; cubed
1	c	Picante sauce, med. or hot
1	md	Onion; finely chopped
2	md	Tomatoes; chopped
3	md	Poblano peppers (optional); peeled & chopped
1	md	Bell pepper; chopped
1	c	Mixture to thicken (water and cornstarch)

INSTRUCTIONS

Saute onions in small amount of oil about 5 minutes.   Add tomatoes and
peppers and saute another 5 minutes.  Add hot sauce and chicken broth and
bring to a boil.  Lower heat below boiling point and add cheese cubes,
stirring constantly.  After cheese has melted and blended, pour in water
and cornstarch. Stir constantly untill thickened to desired consistency.
Put in crock pot or fondue pot to keep warm.
Recipe By     : Mia
Posted to CHILE-HEADS DIGEST V3 #114
Date: Wed, 25 Sep 1996 11:50:01 -0500
From: Judy Howle <howle@EbiCom.net>
NOTES : If cheese mixture separates, cool mixture and mix with electric
blender.  Reheat, stirring constantly.

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