Chile Con Queso

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Chile Con Queso

Recipe Information
Source: Will Aitchison - will1217@concentric.net Serves/Makes:18 Ingredients 1 medium onion finely chopped 1-1/2 tbsp (20 ml) olive oil 1-1/2 tbsp (20 ml) butter 3 or more Jalapeno Chiles (depending upon taste), broadly chopped and seeded 4 medium tomatoes, chopped 2 packages of cream cheese (even the fat free stuff will do, though it's not best) 1 pint, half-and-half Preparation Saute the onion in the olive oil and butter until clear. Add the tomatoes and chiles, bring to boil, and simmer for at least 15 minutes to reduce liquid and set the flavor. Stir in cream cheese, using whisk to distribute and mix. When cream cheese is melted, add half-and-half. Serve with any dipping food, including tortilla chips, carrots, tomatoes, celery, etc. Comments This is an adaptation of a wonderful recipe once served in a now-defunct Mexican restaurant in Arlington, Virginia. At least, it's my attempt to adapt the recipe.

Recipe Information

Source:: Will Aitchison - will1217@concentric.net

Serves/Makes:18

Ingredients

1 medium onion finely chopped
1-1/2 tbsp (20 ml) olive oil
1-1/2 tbsp (20 ml) butter
3 or more Jalapeno Chiles (depending upon taste), broadly chopped and seeded
4 medium tomatoes, chopped
2 packages of cream cheese (even the fat free stuff will do, though it's not best)
1 pint, half-and-half

Preparation

Saute the onion in the olive oil and butter until clear.
Add the tomatoes and chiles, bring to boil, and simmer for at least 15 minutes to reduce liquid and set the flavor.
Stir in cream cheese, using whisk to distribute and mix.
When cream cheese is melted, add half-and-half.
Serve with any dipping food, including tortilla chips, carrots, tomatoes, celery, etc.

Comments

This is an adaptation of a wonderful recipe once served in a now-defunct Mexican restaurant in Arlington, Virginia. At least, it's my attempt to adapt the recipe.