* Exported from MasterCook * Casa Olé's Chili Con Queso Recipe By : Casa Ole and Houston Chronicle, May, 1997 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Mexican/Tex-Mex Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds american cheese -- grated 3 1/4 cups (26 ounces) water -- divided 1 1/2 cup chopped onion (see note) 1 cup each: chopped celery and green bell -- pepper (see note) 1/4 cup finely chopped jalapeño (see note) Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes. While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Sauté over medium heat until vegetables come to a light boil. When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes. This makes a large amount; recipe could be cut in half or thirds. " Another oft-requested recipe from Chronicle files. This is adapted from the smallest batch Case Olé makes, which calls for 45 pounds of cheese. " Note: Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapeños. By Lou Parris on May 13, 1997