Mexican Fondue (crock pot)

By á-47

Ingredients

• 2 Tbsp. vegetable oil
• 1 onion, finely chopped
• 4 green onions, finely chopped
• 1 clove garlic, minced
• 4 med. tomatoes peeled, seeded and chopped
• 2 Tbsp. chiles, diced
• 1/2 cup chopped cilantro
• 1/2 cup water
• salt and pepper to taste
• 4 oz. butter
• 1/2 - 3/4 cup flour
• 1 quart milk
• 8 oz. Monterey Jack cheese, shredded
• 4 oz. sharp cheddar cheese, shredded

Preparation

Step 1

Heat oil in a large suacepan. Add onion, green onions and garlic. Cook until tender but not browned. Add tomatoes and cook about 15 minutes over medium heat. Sitr in chiles and cilantro. Add water. Add salt and pepper to taste. Set aside from the heat.

In another large saucepan, heat butter until melted; stir in flour until the mixture looks like applesauce. Saute over medium heat about 3 minutes, stirring constantly. Do not let flour burn.

Add milk and cheeses, stirring until the cheese melts and the mixture thickens. Add the vegetable mixture to the cheese mixture and stir to blend.

Plae in a fondue pot (or crock pot) over a medium flame.

Serve with tortilla chips.