From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1/2 pound butter
  • 1/3 pound sharp cheese, grated
  • 2 jalapeno peppers, chopped, plus a little juice
  • 1 small onion, grated
  • 1 clove garlic, crushed
  • 1 can (15 oz.) Ranch Style beans (or beans in chili-seasoned sauce)

Heat all ingredients, except beans, in double boiler until cheese melts.  Add beans which have been pureed in blender.  Serve hot in a chafing dish with tostados.

YIELD: About 1 quart

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