| CHILI CON QUESO WITH BAKED TORTILLA CHIPS |
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Makes 2 cups Chili Con Queso and 48 tortilla chips Prep time: 10 minutes Cook time: 30 minutes 2 tablespoons CRISCO SIMPLE MEASURES™ Corn Oil 1/4 cup minced onion 1 can (7-1/2 ounces) chopped tomatoes, drained 1 can (4 ounces) chopped green chilies, undrained 1/4 teaspoon salt 8 ounces processed cheese 1/3 cup heavy cream Minced cilantro, optional Heat Crisco Oil in 1-quart saucepan. Add onion. Cook over medium-high heat, stirring occasionally, until onion is tender. Add tomatoes, chilies and salt. Stir to blend. Bring to a boil; reduce heat to medium-low. Cook about 5 minutes, stirring occasionally. Remove from heat. Stir in cheese and cream. Cook over low heat, stirring constantly, until cheese melts. Garnish with minced cilantro. Serve with Baked Tortilla Chips. Baked Tortilla Chips CRISCO No-Stick Cooking Spray 8 6-inch corn tortillas Salt, to taste Preheat oven to 350 degrees. Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice each tortilla into 8 wedges; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. |
