Recipe by Debbie R.
This is a very mild dish. For adult taste, it really needs to be perked up with cayenne pepper or Tabasco chipotle sauce. As written, it's how my Mom made it. However, it seemed too thick to me. I'm not sure she didn't use Velveeta. I used Kraft 2% sharp cheddar, and the texture was not what I hoped.
Top Review by itsnevrenough
This was okay. I followed directions to a T and it was very easy to throw together on Superbowl Sunday for a snack during gametime. My DH and I ate it on tortilla chips, but we both agreed that it needed something... I think I'll add some sliced jalepenos to the leftovers and maybe that will jazz it up a bit. We thought it might be good on tortillas with some chicken, but didn't have any to try, or maybe add some spicy pork sausage to it.
- 1 lb cheddar cheese
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can water
- 1 (4 ounce) can green chilies, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- cayenne pepper (optional)
- TABASCO® brand Chipotle Pepper Sauce (optional)
Directions See How It's Made
- Grate cheese or cut it up in smallish cubes.
- Mix together everything except cheese.
- Cook mixture in top of double boiler for 25 minutes. If you don't have a double boiler, use a heavy saucepan, keep heat on low and stir.
- Add cheese. Cook, stirring constantly, until cheese melts.
- Keep hot if using as an appetizer.