CREAMY CHILE CON QUESO

Creamy Chile Con Queso image

Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.

Provided by Roxygirl in Colorado

Categories High In...

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

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Ingredients

1/3 cup oil (author recommends soybean- other veg oils don't do as well)
1/2 cup finely chopped onion
1 garlic, chopped
1 tablespoon flour
3/4 cup evaporated milk
3/4 cup chopped red-ripe tomatoes
1 lb process American cheese, cut in cubes
1/4 cup grated sharp cheddar cheese
1/4 cup grated monterey jack cheese
1/4 cup finely minced jalapeno chili with juice (pickled or fresh, to taste)

Steps:

Heat oil in pan.
Add onion and garlic and cook until onion is clear and stir in flour.
Gradually stir in evaporated milk and cook until mixture is thickened.
Stir in tomato, cheeses, and jalapenos.
Cook, stirring, about 5 minute or until cheeses are melted.

Nutrition Facts : Calories 464.3, Fat 36.2, SaturatedFat 16.9, Cholesterol 66.7, Sodium 1368.4, Carbohydrate 15.5, Fiber 0.8, Sugar 7, Protein 20.4

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