Recipe - Chile Con Queso (From Scratch!)

2 tablespoon Butter
One half md Onion; chopped
1 Clove (large) garlic;
chopped
One fourth teaspoon Cumin
Black pepper
3 (up to)
4 Peeled canned tomatos or
2 Peeled fresh tomatos
2/3 cup Whole roasted green chiles
8 ounce White cheese; Monterey Jack
is OK
3 ounce Cream cheese; minced
One half (up to)
2/3 cup Cream

Warm cheese to room temperature. Melt butter in small saucepan, add onion
and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place
the tomatos, green chiles, cumin and pepper in a food processor and chop
throughly (don't puree). Add tomato mixture to pan, cook at medium heat for
35 minutes or until most of the water has evaporated.

Remove pan from heat, add cheese and stir until melted. Add cream to thin
as needed. If you need to rewarm the dip use very low heat to avoid
breaking down the cheese. Serve with tortilla chips, or flour tortillas

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.