Sister Rikke Clements
Houston Ecclesia, Texas
This recipe was published in the paper by a popular local Mexican restaurant.
2 pounds grated or cubed American cheese
1 cup finely minced celery
1 cup finely minced bell pepper
1 cup minced white onion
4 fresh jalapenos peppers, minced (This can be VERY hot, adjust to taste. I usually leave the seeds in only one jalapeno)
Melt cheese in double boiler adding water until it reaches a smooth consistency. Add the vegetables. Cook for 30 minutes over medium heat until vegetables are nearly absorbed.
Serve with tortilla chips, or over enchiladas.
I just put all the ingredients into a large bowl or crock pot and melt/cook them in the microwave on medium for approximately 20 minutes, stirring occasionally.
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