Hot Chile Cheese Dip

Family dip for the hockey game. from B H & G Low Cal.

• Ready In: 37 mins
• Serves: 16

Ingredients

• 8 (7 inch)  flour tortillas
• 1  medium onion, chopped
• 2  garlic cloves, smashed
• 2  teaspoons  cooking oil
• 3  large tomatoes, peeled, seeded and chopped
• 1 (4 ounce) can  chopped green chili peppers
• 1⁄2 teaspoon chili powder
• 1⁄4 teaspoon  bottled hot pepper sauce
• 1  tablespoon cornstarch
• 1⁄2 cup  shredded sharp cheddar cheese

Directions

1. For tortilla wedges, stack tortillas.
2. Cut stack into 8 wedges to make 64 wedges total.
3. Spread evenly in a single layer on 2 medium baking sheets.
4. Bake in 375°F oven 10 to 15 minutes or till dry and crisp.
5. Transfer to a rack to cool.
6. For dip, in a medium saucepan cook onion and garlic in hot oil till tender but not brown.
7. Stir in tomatoes, chili peppers, chili powder, and hot pepper sauce.
8. Boil gently, uncovered, 10 minutes, stirring occasionally.
9. Stir together cornstarch and 1 tablespoon cold water, stir into tomato mixture.
10. Cook and stir till thickened and bubbly.
11. Cook and stir 2 minutes more.
12. Stir in cheese till melted.
13. Serve warm with tortilla wedges.