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CHILE QUESO Source: Mi Tierra in San Antonio, TX Servings: 4
1 cup grated extra sharp cheddar cheese 1/2 cup cubed Velveeta 1/2 cup heavy cream 2 tablespoons finely chopped yellow onion 2 tablespoons diced tomato 1 jalapeno, stemmed, seeded and diced
Put cheese in a double boiler over simmering water, over medium-low heat until cheese is mostly melted.
Add cream and stir constantly with a wooden spoon until mixture is hot and smooth, 3 to 5 minutes.
Transfer cheese mixture to a serving dish and sprinkle onions, tomatoes and jalapenos on top.
Serve immediately with tortilla chips.
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