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AJO AL'S CHILI CON QUESO DIP From Ajo Al's Mexican Cafe Source: Arizona Central, Oct. 4, 2006
2 pounds Wisconsin Jack cheese, shredded 5 ounces fresh spinach, washed, diced and stems removed (see note*) 6 ounces pimentos 1/4 Vidalia onion, roasted and chopped 1 1/2 cups milk, 2 percent 1 jalapeņo, roasted, seeded and diced 2 tablespoons diced tomatoes 2 tablespoons diced and roasted red peppers
Mix all ingredients in a large, deep pan and simmer on low for about 30 minutes or until cheese is completely melted, stirring occasionally. Serve with chips or bread.
Makes about 15 servings. advertisement
Note: Due to the recent recall of fresh spinach because of E. coli contamination, you may want to substitute 1 small package of frozen spinach for the fresh in this recipe. Thaw the frozen spinach then squeeze out all excess water using a clean kitchen cloth or paper towels before adding.
*If you do use fresh, and the bacteria contamination is on the surface of the spinach, cooking fresh spinach at a temperature of 155 degrees or higher for 15 seconds will kill E. coli, according to the Arizona Department of Health Services.
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