Friday, January 27, 2012

Chili Con Queso El Dorado

I saw this in my newest magazine and new we would like it. It was delicious. It makes quite a bit and heats well one time. It seems to separate if heated too many time.
Chili Con Queso El Dorado
Carolyn Kumpe--Simple and Delicious Dec 2011/Jan 2012

1 cup chopped green onions
1 tablespoon olive oil
1 garlic clove, minced
4 cans (4 ounces each) chopped green chilies
2 chipotle peppers in adobo sauce, finely chopped
2 cans (5 ounces each) evaporated milk
2 cups (8 ounces) shredded Monterey Jack cheese
1/4 cup minced fresh cilantro
1/8 teaspoon salt
2 to 4 drops hot pepper sauce
Tortilla chips

In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add chilies and chipotle peppers; cook 2 minutes longer. Gradually stir in milk; heat through.

Remove from the heat; stir in cheese until melted. Stir in the cilantro, salt and pepper sauce. Serve warm with tortilla chips. Yield: 4 cups.

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