Chili con Queso
1 cup chopped onions
1 tablespoon shortening
1 ½ cups fresh red-ripe or well drained canned tomatoes
4 to 5 ounces canned long green chilis, chopped
1 teaspoon salt
½ teaspoon pepper
1 pound grated American cheese
Toasted tortillas
➔Saute onions in shortening until transparent. Add tomatoes, chilis, salt,
and pepper to onions. Simmer slowly until well-blended. Add to hot sauce; blend.
Thin with tomato juice if too thick. Serve as a dip for tortillas.
Mrs. Walter S. Knight, Dallas, Texas - A Taste of Texas ©1968