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Here are two
slightly different versions:
NACHO CHEESE DIP
½ stick margarine
½ cup chopped onion
1 pound Velveeta® cheese
2 to 3 tablespoons sliced or minced canned jalapeño peppers
12 ounce can stewed tomatoes
Sauté onions in a little oil for 10 minutes. Add cheese, cut in
hunks. When cheese is melted add can of drained stewed tomatoes
(crush any that are too big first). Heat but do not allow to
boil. Serve with nacho chips.
NACHO CHEESE DIP
2 sticks margarine
(Nobody said this was good
for you)
2 onions, finely chopped
5 heaping tablespoons flour
3 cups milk
1 or 2 cans stewed tomatoes (to taste — the sauce becomes very
different as this factor varies)
10 ounce can jalapeño peppers or mild green chiles
2 pounds Velveeta® cheese
Fry onions 10 minutes in margarine over low heat. Add flour. Add
milk, stirring continuously. Add tomatoes, green chilies and
cheese. Stir frequently until cheese melts. Serve in slow cooker
to keep warm.
While you're at
it:
SALSA
You haven't had
salsa if all you've tasted is that cooked stuff out of a jar.
And most restaurants "trick it up" with spices and flavorings
that just get in the way. Try it this way:
1 can (15oz-28oz)
Stewed Tomatoes
1-3 Tablespoons Canned Jalapeño Peppers
Salt
Fresh Cilentro, coarsely chopped (if available)
Use a food
processor to make this very quickly. Put in Jalapeños and
process with the regular knife processor blade just a second.
Reserve liquid from can for extra "heat" if desired, adding to
taste at the end. Add can of tomatoes, including liquid, a bit
of salt if desired, and a few sprigs of cilentro, and process
2-3 seconds more. Done!
Serve with tortilla chips.
Reprinted here with permission of
Wayne Keyser From the CDRom "On
the Midway"
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