Chili Con Queso
Ingredients
- 1 Tbsp. olive oil
- 1 onion, ( diced)
- 1 14-oz. can stewed tomatoes, (or stew your own fresh tomatoes)
- 1 jalapeno pepper, (diced)
- 4 cups Monterey Jack cheese, ( grated)
- One quarter cup light cream
Instructions
- Heat olive oil in a skillet and saute onion until tender
- Add tomatoes and pepper and cook for 10 to 15 minutes
- Add cheese and cream and continue to heat for several minutes stirring continuously
- Serve warm with tortilla chips
- You may substitute any kind or pepper for the jalapeno like serrano or Anaheim depending on how hot you like you would like the dip to be
- Jalapeno peppers have a heat index of 5
- 5 on a scale of 1-10
- Serrano peppers rate a 7 and Anaheim rates a mild 2-3
- The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper
Notes
Use low-fat milk instead of the cream