I love a simple salsa for tortilla chips. Chopped tomatoes, garlic, lime, cilantro is all it takes. The trick is to use freshly, made tortilla chips, hot-o’t-da-fryer.
Or I make a warm cheese dip.
|½ pound|Fresh Cheddar Cheese (shredded, smoked, sharp or American cheddar)|
|1 tablespoon|Butter|
|¾ cup|Green Onions (finely chopped)|
|2 large cloves|Garlic (minced)|
|3 ½ ounces|Tomatoes (diced, Roma, grape or cherry tomatoes)|
|½ teaspoon each|Ground Cumin And Onion Powder|
|½ teaspoon|Cayenne Pepper (add more to taste if desired)|
|1 tablespoon|Cornstarch
|13 ounces|Evaporated Milk (full fat)|
|4 ounces|Fire Roasted Green Chiles (or jalapenos)|
|¼ cup|Fresh Cilantro (finely chopped)|
I copied this one because it’s what I do. I use Hatch chiles for this one as my fire roasted green chiles. I’ll also roast a tomatillo or two and add that jelly to it, and reduce the tomato a bit.
I’ve tried others that don’t have flour/corn starch, but I like the bechamel love for consistency.
