| Cuisine: Mexican | Type: Dip | Serves: |
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Source:
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Rick's college recipe |
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Attributes:
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Quick and Easy |
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Comments:
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Serving Suggestions:
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Use as a dip for corn chips or a sauce for chili rellenos. |
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Ingredients:
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1 block of Velveeta cheese 1 can of tomatoes and green chilis 1 can (small) of chopped green chilis Chopped jalapeños to taste |
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Instructions:
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1. Pour the can of tomatoes and green chilis into the top of a double boiler. Break the Velveeta into chunks and add to the double boiler. Add the chopped green chilis. Add chopped jalapeños to taste. Allow to melt over low heat or in microwave, stirring occasionally. 2. Keep warm during serving. |
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Related recipes:
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None |
2001-03-10