Mexico bar chili con queso
Recipe by Judy Walton
Ingredients
Heat in microwave until melted, stirring at 1 1/2 minute intervals
1 lb. Velveeta cheese, cubed
2 oz. Monterey Jack cheese, grated
2 oz. Cheddar cheese, grated
1/2 cup onion, diced
1 tomato, finely chopped
1 clove garlic, minced
cilantro to taste
1 tsp. Chili powder
1 tsp. Cumin
1 tsp. Black pepper
1/2 cup half and half cream
Directions
1. Serve in chafing dish or crock pot.
appetizers December 07, 2013 20:41
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