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Chili Con Queso Dip by Buckwheat

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  • Chili Con Queso Dip by Buckwheat

    2 T. oil
    2 medium tomatoes, skinned & chopped fine
    1 medium onion, minced
    1 clove garlic, minced fine
    1 - 4oz. can chilis, chopped
    1 - 2oz. jar pimintos, chopped
    1 t. oregano
    1/2 t. black pepper
    2 -3 t. Tabasco or other hot sauce
    salt to taste
    10 oz. Pepper Jack Cheese, shredded
    2 T. water

    Heat oil, add tomatoes, onion, chilies, pimientos, oregano, salt & pepper & saute until tender, but not brown. Add the cheese and water and cook and stir until cheese melts.
    Serve warm with fresh tortilla chips
    Last edited by ; 09-03-2006, 08:11 PM.