Chile con queso
Thin corn tortillas
1/4 of bell pepper
1/4 jalapeno pepper
1 can of whole tomatoes
Pinch of salt
1 lb of Mexican cheese/grated
2 tablespoons chicken broth
Place the corn tortillas in a deep fryer and fry them flat until crispy.
In a frying pan pour olive oil to just barely cover the pan. Cut up bell pepper and onion and let them sauté until glazed.
In a blender, pour in the whole tomatoes with a pinch of salt, and a quarter of a jalapeno pepper and 2 tablespoons of chicken broth.
Pour the tomato mixture into the pan with the olive oil and let it simmer for a few minutes.
Add in the grated cheese very slowly and allow it to melt.
Take a spatula or large spoon and spread it over the fried flat tortilla or tostada and serve.
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