Mex­i­can Cheese Dip with Tor­tilla Wedges

Serves 6, Prep and Cook: 30 mins

New Idea - - New Food Ideas -

50g but­ter, chopped 1 onion, finely chopped 2 long green chill­ies, de­seeded,

finely chopped 2 cloves gar­lic, crushed 1 tsp ground cumin 2 tblsps plain flour 1½ cups milk 250ml tub sour cream 2 cups grated Tasty cheese 1 tomato, finely chopped ¼ cup chopped fresh co­rian­der

TOR­TILLA WEDGES 10 x 16cm corn tor­tillas 3 tsps taco spice mix

1 To make wedges, cut each tor­tilla into six equal wedges. Ar­range in a sin­gle layer on two oiled, large oven trays. Sprin­kle with spice mix. 2 Cook in mod­er­ate oven (180C) for about 8 min­utes, or un­til golden and crisp. Re­move. Cool. 3 Mean­while, make dip. Melt but­ter in a large saucepan over medium heat. Add onion, chill­ies, gar­lic and cumin. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add flour. Stir for 30 sec­onds. 4 Add milk. Stir con­stantly un­til boil­ing and thick­ened. Add sour cream, cheese and tomato. Stir un­til hot. Re­move from heat. Stir in co­rian­der. Sea­son with salt and white pep­per. Serve warm dip with tor­tilla wedges.

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