Recipe from: Our Best Bites
Makes about 2 2/3 cups
1/2 finely chopped onion
1 Tbs butter
1 1/3 C chopped, seeded tomatoes (about 2 medium)
1 4-ounce can green chiles
1/2 tsp ground cumin
2 ounces pepperjack cheese, shredded (about 1/2 C)
1 tsp cornstarch
1 8 oz package cream cheese, cubed
Tortilla chips for dipping
In a medium saucepan cook onion in butter until tender. Stir in tomatoes, chile peppers, and cumin. Heat to boiling, reduce heat. Simmer, uncoered for 10 minutes, stirring occasionally.
Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add the cream cheese, stirring until cheese is melted adn smooth. heat through. Serve with chips.