Casa ol=e9's chili con queso

1 Servings

Ingredients

Quantity Ingredient
5 pounds American cheese, grated
3¼ cup (26 ounces) water, divided
1½ cup Chopped onion (see note)
1 cup Each: chopped celery and green bell pepper (see note)
¼ cup Finely chopped jalape=F1o (see note)

Directions

Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalape=F1o in saucepan and add ¼ cup water. Saut‚ over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.

This makes a large amount; recipe could be cut in half or thirds.

" Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Ol‚ makes, which calls for 45 pounds of cheese. " Note: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1¾ ounces chopped jalape=F1os.

By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997

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