Chili con Queso

2 Tbs (30 ml) butter
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
2 ripe tomatoes, peeled, seeded, and chopped
1-2 jalapeno peppers, seeded and finely chopped, or to taste
2 1/2 cups (625 ml) grated Monterey Jack or cheddar cheese

Set the slow cooker to high (300F, 150C) and add the butter, onion, and garlic.  Saute until tender but not brown.  Add the remaining ingredients and cook on low heat (200F, 95C) for 1 hour, stirring once or twice.  You may serve this directly from the slow cooker while it is still on the low setting to keep the cheese melted.  Serves 6 to 8.

Stove top directions: Heat the butter in a heavy skillet over moderate heat and saute the onion and garlic until tender but now brown.  Stir in the remaining ingredients and cook on the lowest setting until the cheese is completely melted, stirring occasionally.  Serves 6 to 8.



Bon appetit from the Chef at World Wide Recipes

 

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