Monroe Chat

by **HRHPatey** » Fri, 02 Oct 2009 07:23:29 GMT

I didn't realize that I hadn't previously posted this .........

Ingredients

* 1 cup cheese (Monterey jack, Asadero or
* Chihuahua), shredded fine
* 4 ounces green chile's
* 1/4 cup half-and-half
* 2 tablespoons onion, chopped fine
* 2 teaspoons ground cumin
* 1/2 teaspoon salt
* 1 Serrano pepper, chopped fine (optional)
* 1 tablespoon fresh cilantro, chopped fine (optional)

Directions

1. Put all ingredients in a double boiler and heat on medium.
2. Cook until melted and well blended, stirring occasionally.
3. Serve with fresh tostadas or hot flour tortillas.

by **~H*B*G~** » Fri, 02 Oct 2009 07:31:14 GMT

oooooh, is this the cheese dip you can get instead of salsa at the M~town Mexican restaurant? mmmmm mmm

by **HRHPatey** » Fri, 02 Oct 2009 07:35:13 GMT

YES !!!!! That's why I started making making it... between my Daughter and niece this recipe is gone ... so I always double it.

by **catnipandcarrots** » Thu, 08 Oct 2009 10:10:20 GMT

HRH, do you drain the chilies?

by **HRHPatey** » Thu, 08 Oct 2009 11:35:07 GMT

Yes Mam ~ but I would suppose you could leave the juice as preferential choice. I might wonder whether the acidity would affect the cheese and 'break' it ??? Hmmmm , I don't know!

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