2 jalapeño chili peppers, drained and chopped
2 tbsp. butter
1 lb. Velveeta©, cut up
1 medium tomato, peeled, chopped,
Remove stems, seeds and membrane from peppers; chop peppers. Heat butter in 1-qt. saucepan over low heat until melted. Stir in cheese; cook and stir until cheese is melted. Stir in peppers and tomato; heat. Serve with raw vegetables or Tortilla Chips Or you can spoon over your Mexican Dish..
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