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Cheese And Green Chili Dip
(Chile con Queso)
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| What You Need: |
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3 medium-sized firm ripe tomatoes or 1 cup chopped drained canned tomatoes
2 tablespoons butter
2 tablespoons flour
1 cup light cream
˝ teaspoon finely chopped garlic
˝ teaspoon salt
A 4-ounce can green chilies (not the jalapeno variety), drained, stemmed, seeded and finely chopped
2 cups (˝ pound) freshly grated Monterey Jack cheese, or substitute 2 cups freshly grated Munster cheese
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| How To Cook: |
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1. If you are using fresh rather than canned tomatoes, drop them into enough boiling water to immerse them completely. After 15 seconds, run the tomatoes under cold water and peel them with a small sharp knife.
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2. Then cut out the stems, slice the tomatoes in half crosswise and squeeze the halves gently to remove the seeds and juice. Chop the tomatoes coarsely.In a heavy 1- to 1˝-quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the flour and mix well.
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3. Stirring constantly with a wire whisk, pour in the cream in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove any taste of raw flour.
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4. Set the sauce aside off the heat. Combine the tomatoes, garlic and salt in a heavy 10- to 12-inch skillet and, stirring frequently, cook briskly, uncovered, until the mixture is thick enough to hold its shape almost solidly in a spoon.
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5. Reduce the heat to low and stir in the cream sauce and chilies. Without letting the mixture boil, stir in the grated cheese a handful at a time.
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6. To serve, light the burner under a fondue pot or chafing dish. If you are using a chafing dish, pour hot (not boiling) water into the bottom pan. Ladle the chile con queso into the fondue pot or chafing dish and serve at once, accompanied by tostaditasor crackers.
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