Recipe Archives->Dips->Chile Cheese

Warm Mexican Chili-Cheese Dip

2 cups shredded Monterey Jack cheese
1/2 cup evaporated milk
1/3 cup chopped fresh tomatoes
1/4 cup diced mild green chilies
1 to 2 tsp finely chopped jalapeno chilies, (optional)
1 3/4 cup chili w/without beans
1 tsp chili powder
1/3 cup sliced green onion
Tortilla chips

Place cheese, chili, evaporated milk, and chili powder in medium
saucepan. Cook over medium heat, stirring constantly, until cheese
melts. If thicker consistency is desired, boil gently 2 to 3 minutes.
Remove from heat. Stir in tomatoes, onion, mild green chilies, and
jalapenos, if desired. Pour into serving dish; keep warm. Serve
with tortilla chips.

Printable version: chile-cheese.txt.