|Thanks, Katie, for use of fondue pot!|
CHILI CON QUESO DIP www.ourbestbites.com
(Serves about 10 people; can be doubled)
1/2 finely chopped onion
2 Tablespoons butter
1 1/3 cup chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 teaspoon ground cumin
2 ounces Pepperjack cheese, shredded (about 1/2 cup)
1 teaspoon cornstarch
1 8-ounce package cream cheese, cubed
Tortilla chips (MB substituted pita chips)
1) In medium saucepan cook onion in butter until tender. Stir in tomatoes, chile peppers, and cumin. Heat to boiling, reduce heat. Simmer, uncovered for 10 minutes, stirring occasionally.
2) Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add cream cheese, stirring until cheese is melted and smooth. Heat through. Serve with chips.
|Students in motion: mad dashes for 2nd helpings! :)|