Recipe - El Paso Chile Companys Chile Con Queso

6 Anaheim chili pepper;
peeled, chopped
3 tablespoon Olive oil
2 Jalapeno; 2 4, cut or sliced up
1 cup Onion; chopped
1 One half cup Chicken broth
One half cup Crushed tomatoes
Three fourths pound Monterey jack cheese; cubed

Saute onions, garlic, and jalapenos until onions are translucent, about 7
minutes in medium saucepan. Add broth, tomatoes, and chopped chiles and
bring to a simmer. Partially cover and cook, stirring once or twice for 15
min. Stir in the cheese and simmer until just melted. Serve immediately.
Posted to EATL Digest 10 Sep 96

Date: Wed, 11 Sep 1996 11:43:42 0500

From: "hassell@eecs.tulane.edu" hassell@EECS.TULANE.EDU