/05

Chile Con Queso

Source: Spike & Jamie

1 tablespoon vegetable oil
3 tablespoons minced onion
1 tablespoon flour
1 cup drained canned
tomatoes, chopped
1 (4-ounce) can diced green chilies
1/2 cup whipping cream
3 ounces cream cheese, room temp.
tortilla chips for dipping
8 ounces jalapeno-Monterey Jack, shredded (about 2 cups)

In a heavy pan, at medium temperature, heat oil. Add onion and cook, stirring, till golden, about 3-4 minute Add flour and cook, stirring constantly, 1 minute. Add tomatoes and chilies. Cook, stirring until thickened, 1-2 minutes. Add cream and cook, stirring, until it begins to boil, about 1 minute. Lower heat, and gradually add cream cheese (which has been cut into small pieces) stirring until cheese melts, 1-2 minutes. Gradually still in Monterey Jack cheese. stirring, until melted. Do not all to boil or cheese might separate. Serve at once with chips for dipping.

NOTE: To keep warm, or to rehear, place over a pan of hot (but NOT boiling) water.