Chili con Queso

Chili-Käse-Dip für Chips oder Cracker.

 

Start to Finish: 30 Minutes

Fast

 

1/2 cup finely chopped onion (1 medium)
1 tablespoon margarine or butter
1 1/3 chopped, seeded tomatos (2 medium)
1 4-ounce can diced green chili peppers, drained
1 cup shredded American cheese (4 ounces)
1 cup shredded Monterey Jack cheese (4 ounces)
1 teaspoon cornstarch
1 teaspoon bottled hot pepper sauce
Tortilla or corn chips

 

1. In a saucepan cook onion in margarine or butter till tender. Stir in tomatoes and chili peppers. Simmer, uncovered, for 10 minutes.

2. Toss cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring till melted. Stir in hot pepper sauce; heat trough. Serve with chips. Makes 1¾ cups dip.
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