"Secrets to Cooking TexMex"
A white dipping sauce served in many restaurants with chips or
hot flour tortillas for dipping. This is a basic recipe
that uses 'Jack'
for the TexMex version and Asadero for the more traditional Mexican version.
Yield: 2 servings
1 cup cheese (Monterey Jack or Asadero) shredded
4 oz. green chiles
1/4 cup Half & Half
2 tablespoon onion, chopped fine
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano pepper, chopped fine (optional)
1 tablespoon fresh cilantro, chopped fine (optional)
Put all ingredients in a double boiler and heat on medium.
Cook until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
THE TRAIL ORDER
Questions ? or Comments: Info@texmex.net
Copyright 1998-2005 "Secrets
to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.