WARM MEXICAN CHILI-CHEESE DIP
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INGREDIENTS:
2 cups shredded Monterey Jack cheese
1/2 cup evaporated milk
1/3 cup chopped fresh tomatoes
1/4 cup diced mild green chilies
1-2 tsp finely chopped jalapeno chilies, (optional)
1 3/4 cup chili w/without beans
1 tsp chili powder
1/3 cup sliced green onion
- Tortilla chips
DIRECTIONS:
Place cheese, chili, evaporated milk, and chili powder
in medium saucepan. Cook over medium heat, stirring
constantly, until cheese melts. If thicker consistency
is desired, boil gently 2 to 3 minutes. Remove from
heat. Stir in tomatoes, onion, mild green chilies,
and jalapenos, if desired. Pour into serving dish;
keep warm. Serve with tortilla chips.
Yield: 20 servings
Andrea(mod)
If we were all like angels, the world would be a heavenly place.
*Angelique*
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