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Mexican Melted Cheese and Chiles from the Crock pot

1 can (16 oz) tomatoes, cored, squeezed dry ad chopped 1 can (4 oz) chopped mild green chilies, drained and seeded 2 cloves garlic, minced 2 lbs. (8 cups) shredded American or Cheddar cheese 1/4 cup finely chopped onion 1/4 cup mild taco sauce French bread or tortillas

toss all ingredients together in large crock pot and cover. Cook on high until cheese melts, stirring frequently, about 20 minutes. Turn to low, cook another 1 1/4 hours, or until hot, serve from crock. dip with cubes of French bread or quarters of hot buttered tortillas. For Mexican Macaroni and cheese, stir this sauce into hot macaroni. Source: My Old Recipes

Contributed by: Edit

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