Francine's Texas Cuisine

 

Chile con Queso   16 ounce can tomatoes 1 tablespoon bacon drippings 1 large onion, finely chopped 4 ounce can whole green chilies, drained and coarsely chopped 1 pound processed American cheese, cut into 1/2 inch cubes 1/2 teaspoon salt 1/8 teaspoon pepper   Drain tomatoes, reserving juice; coarsely chop tomatoes, and set aside. Heat bacon drippings in a large skillet; add onion, and sauté until tender. Add tomatoes and chilies, and cook over low heat 15 minutes. Add reserved tomato juice, cheese, salt, and pepper; cook over low heat, stirring frequently, until cheese is melted. Serve warm with tortilla chips, makes about 4 cups.

Home or Francine