I don’t know if you’ve figured it out yet but I hate to
waste food. Recently I took several bags of assorted chips to a church function
and ended up with a little bit leftover in each. I’m not a plain chip gal so I
made this easy chile con queso to use as a dip with the tortilla chips.
What did I do with the rest of the chips? I used the potato
chips as the topping on a tuna casserole and the corn chips as the basis for
Frito Chili Pie using a jar of my homemade chili and some shredded cheese.
Voila! No wasted food!
Chile Con Queso
4 ounces Velveeta, cubed
1 small roasted green chile, chopped
1 fresh jalapeno, minced (don't discard the seeds unless you want a milder dip)
1 T. minced onion (dried or fresh)
1 t. minced garlic (jarred is fine)
½ t. cilantro (dried or fresh)
2 cherry tomatoes, chopped (optional)
2 T. milk
Combine all ingredients in a microwaveable bowl. Heat for 1 –
2 minutes, until cheese is thoroughly melted. Mix well before serving.
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