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Chile Con Queso

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Equipment

  • medium saucepan
  • chafing dish or small crock pot

Ingredients
  

  • 1 tbsp canola or olive oil
  • 1 medium onions (white or yellow), diced
  • 1/2 green pepper, diced
  • 1/2 poblano pepper, de-seeded and diced
  • 2 284 ml cans crushed tomatoes
  • 750 g mild or medium cheddar, shredded
  • 1 tsp seasoning salt

Instructions
 

  • Heat oil in pot over medium heat, add onions and saute until translucent
  • add green pepper and jalapenos, let cook for a minute, turn heat to medium low.
  • Add tomatoes and seasoning salt, stir and simmer for 10 minutes.
  • Just before serving, add cheese—start with about 500 g first before decideing whether you need to add the whole amount—let melt and transfer to chafing dish or crock pot. Serve with tortilla chips.