Recipe: Chili Con Queso (Lipton Onion Soup Mix recipe, 1987)

CHILI CON QUESO

2 tablespoons butler or margarine
1 envelope Lipton Onion Recipe Soup Mix
3 tablespoons all-purpose flour
1 cup (1/2 pt.) light cream or half and half
1 (14 1/2 oz.) can whole peeled tomatoes, drained and chopped (reserve liquid)
1 (4 oz.) can green chilies, drained and chopped
2 cups shredded Monterey Jack or Muenster cheese (about 6 oz.)
Tortilla chips or bread cubes (for serving)

In medium saucepan, melt butter, then stir in onion recipe soup mix and flour blended with cream. Bring to the boiling point, stirring frequently, then simmer, stirring occasionally, until sauce is thickened, about 5 minutes.

Add tomatoes, reserved liquid, chilies and cheese. Simmer, stirring constantly, until cheese is melted.

Turn into fondue pot or chafing dish and serve warm with tortilla chips.

MICROWAVE DIRECTIONS:
In 1 1/2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Stir in onion recipe soup mix and flour blended with cream. Heat uncovered, stirring occasionally, 2 minutes or until sauce is thickened. Stir in tomatoes, reserved liquid and chilies and heat 5 minutes, stirring once. Stir in cheese and heat 1 minute or until cheese is melted. Serve as above.

Makes about 2 cups fondue
From: Recipelink.com
Source: Recipe booklet: Lipton Creative Cookery, Favorite Recipes Magazine No. 17, Thomas J. Lipton, Inc. 1987