Chille Con Queso

Chille Con Queso

Serves 4-6

This classic favourite is easy to make ahead and can be prepared in a low fat manner. Many think of this as Tex-Mex, but it is also served in Chihuahua, Mexico, as an appetizer with tortillas and even as a vegetable side dish with broiled meats. Bake corn tortilla wedges (use a variety of colours) in an 180C oven for 10 minutes for a fat-free crunch! Think of other ways to serve too!

Ingredients
  • 1tsp any EVO, chilli & garlic infused
  • 1 medium red onion, diced
  • 2 cloves purple local garlic, minced
  • 1-4 red/green chillies, minced
  • 1Tbsp minced fresh oregano
  • Chelsea’s Chilli Salt & pepper to taste
  • 250g light cream cheese or a mix of cheeses: to add flavour dimensions
  • Kalamata olives as desired
  • 1 bag corn tortilla chips or fresh corn tortillas, baked

 

The Wilder Method
  1. In a medium saucepan or large wok for a crowd, heat oil and sauté onion then garlic until tender.
  2. Stir in salsa, chillies, oregano.
  3. Simmer for 5 minutes; stir often.
  4. Reduce heat. Add cream cheese and continue to heat through.
  5. Garnish with olives. Serve on baked tortilla chips or crudités – cut fresh organic vegetables.

Try mixing in with scrambled eggs, atop a baked potato, over grilled chicken, as a spread, dip or Mexican pizza sauce variation.

This simple easy recipe is in my Wild Mexican Mains book

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