Chile con queso

Ingredientes

• 1 tablespoon olive oil
• 1/2 pound ground beef (extra lean)
• 1 teaspoon chili powder
• 1 small red onion (diced)
• 1 clove garlic (minced)
• 4 ounce green chiles ((1 can))
• 1 jalapeno (fresh, seeded and chopped)
• 14 ounce fire roasted tomatoes ((1 can))
• 1 cup evaporated milk
• 1 cup velveeta (cubed)
• 2 1/2 cups monterery jack cheese (shredded)
• 1 tablespoon cilantro (fresh, chopped)

Preparación

1. 1

   Cook ground beef:: Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.

2. 2

   Add garlic and onion:: Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.

3. 3

   Add remaining ingredients:: Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low. Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.

4. 4

   Top with cheese and broil:: Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.

5. 5

   Garnish and serve:: Garnish with fresh cilantro and serve with tortilla chips.