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Name: Chile Con Queso #08
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1 cn (4-oz) diced green chiles; 2 tb Butter; 1 Clove garlic; crushed and; 1/2 lb Monterey jack cheese;; 1/2 cn (28-oz) italian plum; Salt; 2 tb Flour; 1 c Light Cream Or Milk

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INGREDIENTS

1 cn (4-oz) diced green chiles
2 tb Butter
1 Clove garlic; crushed and
1/2 lb Monterey jack cheese;
1/2 cn (28-oz) italian plum
Salt
2 tb Flour
1 c Light Cream Or Milk

Servings

INSTRUCTIONS

From: harvey@indyvax.iupui.edu (James Harvey) Date: 16 Apr 1995 21:48:24 -0600 This is approximately one-half of an old James Beard recipe. Cook the tomatoes with the garlic and salt and pepper to taste over medium heat in a skillet for about 20 minutes, stirring occasionally. Add the chiles and cook down until thick and pasty. Reduce heat. Melt the butter in a small skillet or saucepan over low heat. Add the flour and stir, cooking the roux gently until the raw taste of the flour has gone. Add cream and continue stirring over low heat (do *not* boil) until the sauce thickens. Combine the cream sauce and shredded Jack cheese with the tomato-chile mixture in a skillet or chafing dish over gentle heat (dont let it boil!), stirring until the cheese melts and all is smooth and creamy. Serving Suggestions: Serve as a hot dip for tortilla chips, or with crisp raw vegetables for dunking (celery, carrot or cucumber sticks, or flowerets of broccoli and cauliflower). I refrigerated the little bit I had leftover, and reheated it the next day in the microwave on the "defrost" setting for three 60-second cycles, stirring between each one. It reheats just fine as long as you dont let it boil... REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Chile Con Queso #08

1 cn (4-oz) diced green chiles
2 tb Butter
1 Clove garlic; crushed and
1/2 lb Monterey jack cheese;
1/2 cn (28-oz) italian plum
 Salt
2 tb Flour
1 c Light Cream Or Milk

From: harvey@indyvax.iupui.edu (James Harvey)    Date: 16 Apr 1995 21:48:24 -0600  This is approximately one-half of an old James Beard recipe.    Cook the tomatoes with the garlic and salt and pepper to taste over medium  heat in a skillet for about 20 minutes, stirring occasionally.  Add the  chiles and cook down until thick and pasty. Reduce heat.    Melt the butter in a small skillet or saucepan over low heat.  Add the  flour and stir, cooking the roux gently until the raw taste of the flour  has gone. Add cream and continue stirring over low heat (do *not* boil)  until the sauce thickens.    Combine the cream sauce and shredded Jack cheese with the tomato-chile  mixture in a skillet or chafing dish over gentle heat (dont let it boil!),  stirring until the cheese melts and all is smooth and creamy.    Serving Suggestions: Serve as a hot dip for tortilla chips, or with crisp  raw vegetables for dunking (celery, carrot or cucumber sticks, or flowerets  of broccoli and cauliflower).    I refrigerated the little bit I had leftover, and reheated it the next day  in the microwave on the "defrost" setting for three 60-second cycles,  stirring between each one. It reheats just fine as long as you dont let it  boil...    REC.FOOD.RECIPES ARCHIVES    /EGGS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 8 Servings

Calories: 197
Calories from Fat: 155 (79%)

Amt Per Serving		% DV

	Total Fat 17.2g	23 %
	Saturated Fat 10.8g	54 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.6g
Cholesterol 52.3mg		16 %
Sodium 182.6mg		6 %
Potassium 63.3mg		2 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 197

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