BORDER CHILI CHEESE DIP WITH
FRESH DUSTED CORN CHIPS
4 - 6 7" corn tortillas
Spices:
1/2 teaspoon chili powder
1 - 15.5 oz. jar Salsa con Queso
1/4 teaspoon cumin
1 - 4 oz. can diced green chilies
1/4 teaspoon salt
1 teaspoon sugar
corn oil or butter to coat tortillas
Empty one jar of Salsa con Queso into a small pan, and mix one
small can of drained green chilies into cheese. Stir. Add pan directly
to Heating Plate. Remember to stir cheese dip occasionally.
Preheat
SANTA FE BUFFET™
on
“HIGH”
5-8 minutes.
Turn down to
“MEDIUM.”
In small bowl, mix spices together well. Cut each corn tortilla into
6 pieces. Place as many pieces on the Ribbed Grill as comfortable
(about 6-8 at time). Brush tortillas lightly with melted butter or corn
oil. Sprinkle tortillas with some of the spice mixture, saving enough
for the rest of the batches. Tortilla chips should grill approximately
1-2 minutes on each side.
Repeat with remaining tortilla chips until all have been grilled.
Remove onto plate.
Spoon cheese dip into small side dishes for dipping.
Variations:
Fire up your Queso with some smoked Chipotle
peppers. Set out separate bowls of black beans, refried beans,
pico de gallo, chopped onions, diced carrots and jicama, and
fresh guacamole for your guests to create their own Border
Appetizer Plate. Spoon chili cheese dip over finished plates.
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