|2 tbsp||[30 mL]||butter|
|1|| ||onion, chopped|
|1/2|| ||red pepper, seeded and finely chopped|
|1 tbsp||[15 mL]||mild chili powder|
|1 tsp||[5 mL]||dried oregano|
|3 tbsp||[45 mL]||Robin Hood® All Purpose Flour|
|1 can||[370 mL]||Carnation® Regular, 2% or Fat Free Evaporated Milk|
|1 1/2 cups||[375 mL]||grated Cheddar or Monterey Jack cheese|
|1 can||[127 mL]||chopped green chilies|
|2|| ||green onions, chopped|
| || ||Salt and pepper|
|2 tbsp||[30 mL]||chopped fresh parsley or cilantro|
In a saucepan, melt butter over medium-high heat. Add onion and pepper and cook, stirring for 2 minutes, until softened. Add chili powder and oregano and cook 30 seconds.
Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk. Bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies and green onion. Season with salt and pepper.
Transfer con queso dip to a shallow serving dish. Sprinkle with parsley or cilantro. Serve with a basket of tortilla chips or warmed flour tortillas.
• Stir in 1 ½ cups (375) diced cooked chicken and spoon into flour tortilla wraps or serve with cooked rice and shredded lettuce.
• Serve as a sauce over baked potatoes.
Makes 6 appetizer servings