3-4 chopped fresh green chilies, including seeds
1 Jalapeno, finely chopped, seeds removed
1 bell pepper, chopped
1 small onion, chopped
4 cloves garlic, chopped
1/2 pound cheese, cubed
Evaporated milk (optional)
Lightly saute the vegetables in just enough oil to coat the bottom of the pan.
Just as the vegetables are becoming soft (5-7 minutes) add the cheese
a little at a time. Heat briefly on low, just until the cheese melts.
Keep this warm in a crock pot or fondue dish or have the gang come
and get it right from off the stove.
Serve with an assortment of fresh vegetables and chips.
You can vary this dish by preparing it with cheddar or Jack cheese.
If it needs a bit of thinning, add a little evaporated milk.
Recipe 1994 Chuck Henry from Hellish Relish
Harper Collins West
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