Subject: Chili con Queso
From: Unicorn (unicorn@indenial.com)
Date: Mon Apr 21 2003 - 03:21:24 EDT
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FOOD FUNNY
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Frequent contributor Harriet St. Amant warns us that this is not
politically correct, but I still think it's funny:
Vegetarian is an old Indian word meaning, "Not good at hunting."
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TODAY'S RECIPE
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For those of us who don't have a slow cooker, I will also include
directions for cooking on the stove or in the oven for all the recipes
this week. I decided to give "Slow Cooker Recipes" a Southwestern
slant, so here is the lineup:
Monday's Starter
Chili con Queso
Tuesday's Soup or Salad
Chickpea Soup
Wednesday's Side Dish
Jalapeno Grits
Thursday's Entree
Mexican Pot Roast
Friday's Dessert
Pineapple Bread Pudding
The name translates literally as "chili with cheese," and it's a
popular dip at restaurants and parties all over the USA. Serve it
with corn chips, sliced French bread, or fresh raw vegetables.
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.
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