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.
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