Shelly's Recipe

MEXICAN FONDUE III

Category: Dips - Hot

Tortilla Chips
2 tbsp vegetable Oil
1 onion, finely chopped
4 scallions or green onions, finely chopped
1 clove garlic minced
4 medium tomatoes peeled, seeded and chopped
2 tbsp chilies, diced
1/2 cup chopped cilantro leaves
1/2 cup water
Salt and pepper to taste
4 oz butter
1/2 - 3/4 cup flour
1 quart milk
8 oz shredded Monterey Jack cheese
4 oz shredded sharp cheddar cheese

Heat oil in a large saucepan. Add onion, scallions and garlic. Cook until tender but not browned. Add tomatoes and cook about 15 minutes over medium heat. Stir in chilies and cilantro. Add water. Add salt and pepper to taste. Set aside from heat.

In another large saucepan, heat butter until melted; stir in flour until the mixture looks like applesauce. Saute over medium heat about 3 minutes, stirring constantly. Do not let flour burn. Add milk and cheeses, stirring until the cheese melts and the mixture thickens. Add the vegetable mixture to the cheese mixture and stir to blend. Place in a fondue pot (or crock pot) over a medium flame. Serve with chips.