Oh boy, just what I need to do; find another dip that I cannot live without. I had remembered this dip from the 70’s when one of our distant relatives made it for us one night. I didn’t have his recipes, so thought I would try to recreate it as best I could remember. I served it Fri night to our kids who were visiting us from Austin and we all decided it was wonderful. Takes a little more time and effort than the traditional one you make with just velveeta and a can of diced tomato with green chiles, but it is so worth it.
6 oz of velvet cheese
5 oz of casero (quasi fresco-whole milk cheese, I used El Mexicano brand
1/2 large green bell pepper
1/2 large red bell pepper
1/4 cup chopped green chiles
1/2 cup milk
1 teas cumin
1 teas garlic powder
1/4 teas red pepper (ground)
1/2 cup chopped onion
2 tables oil
Heat oil in skillet and saute green and red pepper with onion until veggies are tender.
If needed, you can add about 2 tables water to this and continue cooking until the peppers and onion are tender. Add the cheese which you have cut up into cubes and the green chiles, seasonings and milk. Cook on top of stove until mixture is bubbling and completely mixed and cheese is melted. Fry your own flour tortilla and corn tortillas instead of buying them. When each batch is friend and crisp, sprinkle a little salt and garlic salt (not powder) over them while hot. Serve with dip.
(If you live neat a Kroger, they make their own tortillas and we buy the salsa flavored ones and fry them up as chips. Just cut the round tortillas up into 8ths and fry in oil until crisp).
Chocolate Castles 