Mexican Cheese Dip with Tortilla Wedges
Serves 6, Prep and Cook: 30 mins
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.