1 small onion, chopped fine
3 garlic cloves, minced
2 cans (10-oz each) diced tomatoes & green chilies
1 can (4 1/2-oz) chopped green chilies
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk
Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes. Stir in the garlic, tomatoes, green chilies, and oregano.
Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot. Pour the milk over the cheese. Add the onion mixture. Cover and cook on low setting for 2 hours. Stir gently to blend the ingredients before serving. Serve with tortilla chips.
Yield: 8 cups
2 cans (10-oz each) diced tomatoes & green chilies
1 can (4 1/2-oz) chopped green chilies
1/2 tsp oregano
1/4 tsp freshly ground black pepper
2 lbs white American cheese, sliced
1 cup milk
Place the onion in a medium-size microwave-safe mixing bowl; cover with plastic wrap loosely and microwave on high for 2 minutes. Stir in the garlic, tomatoes, green chilies, and oregano.
Tear the cheese slices into smaller pieces and place in a 4-quart slow cooker or crockpot. Pour the milk over the cheese. Add the onion mixture. Cover and cook on low setting for 2 hours. Stir gently to blend the ingredients before serving. Serve with tortilla chips.
Yield: 8 cups
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.