Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | butter | 3 | tablespoons | all-purpose flour | 1/2 | can (16 fl oz) | canned tomatoes with Jalapeno peppers | 4 | ounces | canned Green Chiles, drained and chopped | 3/4 | cup, shredded | monterey cheese | 1/3 | cup | milk |
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Steps
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Sequence
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Step
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| 1 | Melt butter. Add flour. Mix well and cook over moderate heat for about 1 minute. | 2 | Add canned tomatoes. Cook over moderate heat, stirring constantly until mixture thickens. | 3 | Stir in chopped green chilies and shredded cheese. Continue stirring over moderate heat until cheese is melted. | 4 | I sauce is too thick, add milk until the desired consistency is reached. | 5 | Keep warm until served by placing in top part of a double boiler. | 6 | To serve, spread tortilla with chili con queso sauce, roll and eat out of hand. Or tortilla can be broken into bite sized pieces and dipped into warm sauce. |
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