Chili Con Queso El Paso Recipe
Servings: 4
Ingredients
- Mrs Robert Pender -- (Demetra Ikard)
- 2 lb Processed American cheese -- Cubed
- 8 ounce Monterey Jack cheese -- Grated
- 8 ounce Longhorn Cheddar cheese -- Grated
- 2 can (10-ounce) whole green chilies Seeded, deveined & c
- 5 x Jalapeno peppers, seeded -- Deveined and minced
- 1 med Tomato -- peeled & minced
- 1/2 med Onion -- chopped
- 1/2 tsp Garlic salt
- 1 tsp Chili pwdr
Directions
- In a double boiler over medium heat, heat the cheese. Stir in all remaining ingredients. Let simmer for 30 min to 1 hour to blend flavors, stirring occasionally. Serve in a chafing dish with tostados. Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 397g | |
| Recipe makes 4 servings | |
| Calories 1308 | |
| Calories from Fat 959 | 73% |
| Total Fat 106.98g | 134% |
| Saturated Fat 67.38g | 270% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 681mg | 28% |
| Potassium 604mg | 17% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.55g | 2% |
| Protein 79.09g | 127% |
