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Creamy Chile Con Queso

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“Jane Butel developed this developed this mild recipe for a "major" Mexican fast food chain. The blend of three cheeses and the evaporated milk make this extra creamy and flavorful. Keeps in freezer for six months and doubles as a great sauce for vegetables and eggs.”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in pan.
  2. Add onion and garlic and cook until onion is clear and stir in flour.
  3. Gradually stir in evaporated milk and cook until mixture is thickened.
  4. Stir in tomato, cheeses, and jalapenos.
  5. Cook, stirring, about 5 minute or until cheeses are melted.

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