Ingredients

• 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

Method

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.