Bol de tortillas et trempette au queso

10 procès-verbal

45 procès-verbal

55 procès-verbal

4 personnes

1 Package of Casa Mendosa® Burrito XL Tortillas
2 tbsp. Olive Oil
1 Small Onion
3 Cloves of Garlic
1 Minced Jalapeno
12 oz Cheddar Cheese - shredded
4 oz Pepper Jack Cheese - shredded
1 cup milk
Kosher Salt and Ground Pepper to taste
1 Medium Tomato - diced
¼ Cup fresh cilantro
Optional: 1 tbsp each of chopped tomatoes, jalapenos, green onion and sour cream for garnish

Place a Casa Mendosa® Burrito XL Tortilla over an oven-safe bowl. Place another oven-safe bowl over it so that the tortilla is covered.
Bake the tortilla in the oven for 15 minutes at 400°F.
Once complete, remove the top bowl and remove the tortilla, which should be hardened and formed into a bowl shape. Set your tortilla bowl aside. With your remaining tortillas, make tortilla chips using our recipe here.
Once your tortilla chips are complete, place your tortilla bowl on a serving dish and surround with your freshly baked chips.
To make Queso dip, heat olive oil in a medium saucepan. Cook chopped onion for 5 minutes, or until soft. Add minced garlic and jalapeño, cooking for 1 minute.
Add in both cheeses, 1 cup at a time and stir well until melted. Add in milk and stir together until sauce is complete.
Once melted, season with salt and pepper . Stir in your tomatoes and cilantro.
Pour queso dip into your tortillas bowl, serve immediately and enjoy!