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Ingredients
- 2 cans 4oz whole green chilies- you decide on heat NOT Jalapeño peppers
- 1 medium yellow onion
- 1 Lb Monterey Jack Cheese
- 1/4 Cup butter
- 1 can 1 Lb of whole peeled tomatoes undrained
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- Dippers whatever you like
- Carrots
- Celery
- Tortilla chipe
Details
Preparation time 15mins
Cooking time 45mins
Preparation
Step 1
1. Drain Chilies, using a sharp knife slit each Chile lengthwise remove and discard seeds. Cut chiles into 1/4 dice. Peel onion, chop finely to make about 1/2 cup.
2. Cut Monterey Jack cheese into 1/4 inch cubes and set aside. In medium skillet add butter and heat over moderately high until melted and hot. Add onions and cook constantly stirring with a wooden spoon until onions are tender not brown.
3. Add Tomatoes with the liquids, diced green chilies and salt to the skillet.Stir with a wooden spoon, press and break up the tomatoes. Reduce heat to low and simmer tomato mixture for 15 minutes, stirring occasionally with a wooden spoon.
4. Add cubes of Monterey Jack cheese to tomato mixture and heat stirring constantly until the cheese is melted and the ingredients thoroughly combined. Stir in heavy cream a little at a time and cook stirring constantly until mixture is very hot.
5. Remove from heat and let stand for 5 minutes to cool slightly. Ladle into casserole dish and place casserole dish in double boiler with about 2 inches of water and keep warm over candle or sterno
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