Chili Con Queso 1 pound Velveeta 8 ounces Monterey Jack cheese 2 cubes chicken bouillon 1/2 teaspoon cumin powder 1/2 teaspoon garlic powder 2 tablespoons cornstarch 1 can diced Ro-tel tomatoes and green chilies
Combine Velveeta, grated Monterey Jack cheese, bouillon, spices and Ro-tel tomatoes. Bring to a boil, stirring constantly. Add cornstarch (mixed with water to make a thin paste) to the cheese mixture. Continue stirring until you get the desired thickness. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
