*  Exported from  MasterCook  *

                       Casa Olé's Chili Con Queso

Recipe By     :  Casa Ole and Houston Chronicle, May, 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Dips
               Mexican/Tex-Mex

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5      pounds        american cheese -- grated
  3 1/4  cups          (26 ounces) water -- divided
  1 1/2  cup           chopped onion (see note)
  1      cup           each: chopped celery and green bell
                       -- pepper (see note)
    1/4  cup           finely chopped jalapeño (see note)

Combine cheese and 3 cups water in the top of a double boiler and bring to
a boil. Stir every 5 minutes. While cheese is melting, combine onion,
celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Sauté
over medium heat until vegetables come to a light boil. When cheese has
melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
This makes a large amount; recipe could be cut in half or thirds.

" Another oft-requested recipe from Chronicle files. This is adapted from
the smallest batch Case Olé makes, which calls for 45 pounds of cheese. "

Note: Amounts are approximate. The file recipe calls for 13 ounces chopped
onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4
ounces chopped jalapeños.

By Lou Parris <[email protected]> on May 13, 1997

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