*  Exported from  MasterCook  *
 
                         Casa Olé’s Chili Con Queso
 
 Recipe By     :  Casa Ole and Houston Chronicle, May, 1997
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Dips
                 Mexican/Tex-Mex
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      pounds        american cheese -- grated
    3 1/4  cups          (26 ounces) water -- divided
    1 1/2  cup           chopped onion (see note)
    1      cup           each: chopped celery and green bell
                         -- pepper (see note)
      1/4  cup           finely chopped jalapeño (see note)
 
 Combine cheese and 3 cups water in the top of a double boiler and bring to
 a boil. Stir every 5 minutes. While cheese is melting, combine onion,
 celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Sauté
 over medium heat until vegetables come to a light boil. When cheese has
 melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.
 This makes a large amount; recipe could be cut in half or thirds.
 
 “ Another oft-requested recipe from Chronicle files. This is adapted from
 the smallest batch Case Olé makes, which calls for 45 pounds of cheese. ”
 
 Note: Amounts are approximate. The file recipe calls for 13 ounces chopped
 onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4
 ounces chopped jalapeños. 
 
 By Lou Parris <lbparris@earthlink.net> on May 13, 1997