Title: Chili Con Queso El Paso
Categories: Mexican, Main dish, Tex-mex
Yield: 4 Servings

Mrs Robert Pender --
(Demetra Ikard)
2 lb Processed American cheese --
Cubed
8 oz Monterey Jack cheese --
Grated
8 oz Longhorn Cheddar cheese --
Grated
2 cn (10-oz) whole green chilies
Seeded, deveined & c
5 Jalapeno peppers; seeded --
Deveined and chopped
1 md Tomato -- peeled & chopped
1/2 md Onion -- minced
1/2 ts Garlic salt
1 ts Chili powder

In a double boiler over medium heat, melt the cheese. Stir in all other
ingredients. Let simmer for 30 minutes to 1 hour to blend flavors,
stirring occasionally. Serve in a chafing dish with tostados. Freezes well.

Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best
Little Cookbook in Texas Junior League of Abilene

Recipe By :

From: Date: 05/28

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip