Mom's Chile Con Queso (Cheese With Peppers)

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.

• Ready In: 40 mins
• Yields: 1 saucepan full

Ingredients

• 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

1. Grate cheese or cut it up in smallish cubes.
2. Mix together everything except cheese.
3. 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.
4. Add cheese. Cook, stirring constantly, until cheese melts.
5. Keep hot if using as an appetizer.