2-3 spring onions, trimmed and very finely chopped
½ red pepper, trimmed and finely chopped
1-2 jalapenio peppers, or red chillies trimmed and finely chopped
1 tablespoon oil
2 teaspoons ground cumin
425 gram tin tomatoes in juice
125 grams cream cheese
¼ cup cream
2 cups grated tasty cheddar cheese
1 tablespoon flour
1. Heat the oil in a saucepan and cook the spring onions, red peppers, jalapeno peppers and cumin for 2-3 minutes.
2. Drain the tomatoes as much as possible and add to the saucepan and mash them down with a wooden spoon. Add the cream cheese and stir until melted. Add the cream, grated cheese and flour.
3. Cook until hot. Season with pepper and serve hot with corn chips.There are no comments for this recipe. You can leave a comment below.