Wednesday, October 23, 2013

Wind River Chili Con Queso

The Wind River on the reservation (Ho'teiniicie in Arapaho)

The Wind River reservation located in Wyoming is the seventh largest Indian Reservation in the US and it home to both the Eastern Shoshone and the Northern Arapaho.  We are viewing westerners over at the Scare Me On Friday blog spot, so it is appropriate to post something from out west here.  This is a recipe that is most often made with government provided commodity foods, but the recipe I am posting is a jazzed up version of that "rez recipe" from a near by ranch.  

Wind River Chili Con Queso

1 large onion, chopped
Oil as needed (don't use extra virgin olive oil)
1 lb. processed cheese, like Velveeta or 1 lb. Monterrey Jack, cubed
1 lb.  Cheddar cheese, grated
2 cup salsa (hot is really good)
1 tbsp. ground cumin
Pinch salt (don't over do it)
Cayenne powder or hot sauce to taste
1 4oz. can chopped green chilies Or chopped pickled Jalapenos
Large corn chips (like Fritos) or regular tortilla chips or (my favorite) cubes of
   Frybread!! Or all 3 if you like.

1.  Saute' onion in oil until soft. Add the remaining ingredients, stir constantly to keep the cheeses from becoming lumpy.  Pour into a heated cast iron skillet or a fondue pot that is lit.  Serve corn chips and/or fried bread cubes on the side.  If serving with the bread cubes, provide forks for dipping.  This is excellent with blue corn chips.

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