Casa Ol=e9's Chili Con Queso
- 5 lb American cheese, grated
- 3 1/4 c (26 ounces) water, divided
- 1 1/2 c Chopped onion (see note)
- 1 c Each: chopped celery and
- -green bell pepper (see
- -note)
- 1/4 c Finely chopped jalape=F1o
- -(see note)
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 1/4 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 1 3/4
ounces chopped jalape=F1os.
By Lou Parris on May 13, 1997
Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MC-Recipe
Digest V1 #620 by Lou Parris on May 26, 1997
a boil. Stir every 5 minutes. While cheese is melting, combine onion,
celery, bell pepper and jalape=F1o in saucepan and add 1/4 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 1 3/4
ounces chopped jalape=F1os.
By Lou Parris
Recipe by: Casa Ole and Houston Chronicle, May, 1997 Posted to MC-Recipe
Digest V1 #620 by Lou Parris
