Crackhead The Cat's Chile Con Queso

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1/2 medium onion, chopped
• 1 garlic clove, chopped
• 1/4 teaspoon cumin
• black pepper
• 3 -4 peeled canned tomatoes or 2 peeled fresh tomatoes
• 2/3 cup roasted whole green chili
• 8 ounces cheese (monterey jack is ok)
• 3 ounces cream cheese, diced
• 1/2-2/3 cup cream

Recipe

• 1 warm cheese to room temperature.
• 2 melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat.
• 3 meanwhile, place the tomatoes, green chiles, cumin and pepper in a food processor and chop thoroughly (don't puree).
• 4 add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
• 5 remove pan from heat, add cheese and stir until melted.
• 6 add cream to thin as needed.
• 7 if you need to rewarm the dip use very low heat to avoid breaking down the cheese.
• 8 serve with tortilla chips, or flour tortillas.