Mission® Tortilla Chips 2 Tbsps. Vegetable Oil 1 Onion finely chopped 4 Scallions or Green Onions finely chopped 1 clove Garlic minced 4 medium Tomatoes peeled, seeded and chopped 2 Tbsps. Chiles diced 1/2 cup chopped Cilantro leaves 1/2 cup Water Salt and Pepper to taste 4 oz. Butter 1/2-3/4 cup All-Purpose Flour 1 quart Milk 8 oz. Monterey Jack Cheese shredded 4 oz. Sharp Cheddar Cheese shredded
1. Heat oil in a large saucepan. Add onion, scallions and garlic. Cook until tender but not browned. Add tomatoes and cook about 15 minutes over medium heat. Stir in chiles and cilantro. Add water. Add salt and pepper to taste. Set aside from heat. 2. In another large saucepan, heat butter until melted; stir in flour until the mixture looks like applesauce. Saute over medium heat about 3 minutes, stirring constantly. Do not let flour burn. 3. Add milk and cheeses, stirring until the cheese melts and the mixture thickens. Add the vegetable mixture to the cheese mixture and stir to blend. 4. Place in a fondue pot (or crock pot) over a medium flame. Serve with chips.