Ingredients
1 cup monterey jack cheese
1/2 cup cheddar cheese
1/4 cup heavy cream
1 med. sized tomato,peeled>>>
1 chopped fine.
1 med. onion, chopped fine
1/4 cup parched green chiles
1 clove garlic, crushed
Directions
In double boiler over low heat, melt cheeses. When cheese melts,
stir in cream gradually, stirring constantly. Add remaining
ingredients. Stir to blend flavors. More cream may be necessary; if
so, add only little bit at a time--a little goes a long way. Serve
warm in chafing dish, etc.
Yield: abt. 2 cups.
Servings: 1 servings
Chile Con Queso (Chile Cheese Dip) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip; Mexican
The History of Recipes
We are able to track the history of `recipes` back into ancient history, at least as far back as ancient Egypt, and possibly even further. In practice though, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into The time of the romans around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into starters, entrees and dessert, a very modern way of dining. Aspicius also recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including some familiar names such as bay, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab countries, such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an outbreak in recipe manuscripts, most of which are kept safe in private collections. By the advent of the 20th century, cooking publications were in great demand, mostly due to more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Chile Con Queso (Chile Cheese Dip) recipe.
