Chili con queso
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped Onion |
| 1 | teaspoon | Butter Or Margarine |
| ½ | cup | American Cheese Spread |
| 1 | each | Med. Tomato * |
| 2 | tablespoons | Chili Peppers ** |
| 1 | x | Dash Hot Pepper Sauce (Opt.) |
| 1 | x | Tortilla Or Corn Chips |
Directions
* Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers.
~------------------------------------------------------ ~----------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1½ to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally.
Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip.