Hot Chili Con Queso

How to make Hot Chili Con Queso Recipe - This "hot chili with cheese" dip from the Mexican heritage of the American Southwest feeds right into our passion for dipping and dunking, munching and nibbling. Not searingly hot, but spicy and cheesy, this dip is good with fresh vegetables or corn chips.

Makes about 4 cups

Ingredients:
2 tablespoons butter
1 small onion, finely minced (about 1/4 cup)
2 medium-sized tomatoes, peeled, seeded, diced or 1 (8-ounce) can diced tomatoes
1 (4-ounce) can peeled, chopped, green chilies
2 cups (1 pound) cubed Monterey Jack cheese
1 (8-ounce) package cream cheese, cubed
1/2 pint half-and-half (1 cup)
Salt to taste
Hot-pepper sauce to taste
Vegetable sticks and slices, such as bell peppers, zucchini, jicama, carrots, celery, turnips and pea pods
Corn chips

Method:
In a medium-sized heavy saucepan or deep skillet, heat butter Add onion. Saute over low heat about 5 minutes or until soft not browned. Add tomatoes with juice and chilies.

Simmer, uncovered, 15 minutes, stirring occasionally. Add Monterey Jack and cream cheese and turn heat to very lowest setting.

Turn into a serving dish or pot and keep warm but do not stir. Before serving, pour in half and half and add salt and hot-pepper sauce, stirring just briefly. Offer with vegetable sticks and/or corn chips for serving.

Serving Suggestion:
Turn dip into a heatproof pottery or glass dish and place over a candle-warmer, or into a chafing dish with a waterbath to keep dip runny during a party. Leftover dip can be kept in a covered container in the refrigerator up to 4 days, or may be frozen.