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Chile con Queso (Cheese w/Chiles) No. 2358 Yields 8 Servings

Make Chile con Queso (Cheese w/Chiles) No. 2358 Yields 8 Servings at home with Monterey Jack Chilled Tbls Vegetable Oil and Longhorn Cheddar Heavy Cream. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 6 oz
• 6 oz

Method (preview)

1. 1

   Shred the two cheeses and combine.

2. 2

   Heat the oil in a (12"-14") skillet.

3. 3

   Saute the Salsa Pico de Gallo in the oil until the onions are transparent.

4. 4

   Set the skillet over medium low heat.

5. 5

   Add shredded cheeses by the handfull, allowing each to melt before adding the next.

6. 6

   Stir in just enough of the cream to make a thick, smooth texture - DO NOT LET

7. 7

   THE MIXTURE BOIL!

8. 8

   Transfer to a heated chafing or fondue dish.

9. 9

   Serve with tortilla chips or corn chips.

10. 10

    Stir the mixture from time to time in order to maintain the creamy texture.