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2 lbs. Velveeta cheese
1 (16 oz.) can tomatoes, drained
2 or more jalapenos, chopped
1 to 1½ cups fresh or frozen green chile, chopped
1 large onion, chopped
? tsp. garlic powder or to taste, or finely chopped fresh garlic cloves to taste
1 Tbsp. oil
Tabasco to taste
Cook onion in oil until clear and just beginning to turn brown. Melt cheese. Add onion, jalapenos, chile, tomatoes, garlic; adjust to taste adding Tabasco if desired.
Note: Fresh jalapeno peppers must be roasted and skins removed as well as the desired amount of seeds, which help determine the hotness of the queso. Pour into chafing dish; serve with tostadas, toast, fresh vegetables or over pasta or baked potatoes. Makes enough to serve 40 to 60 people as appetizer.
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