Chili Con Queso - cooking recipe

Ingredients

1 Tbsp. olive oil
1 (4 oz.) can diced Ortega chilies
1 lb. Monterey Jack cheese, grated
1/2 medium onion, diced
1 (16 oz.) can stewed tomatoes
1 lb. mild or sharp Cheddar cheese, grated
16 oz. plain yogurt
1 cucumber
2 cloves garlic, minced
2 Tbsp. olive oil
1 Tbsp. white vinegar
salt and pepper to taste

Preparation

Line a strainer with a paper towel or coffee filter.
Spoon in yogurt and allow to drain up to 6 hours (I find 1 to 2 hours is usually enough).
Peel, seed and grate cucumber onto paper towels and allow to drain a few minutes.
Combine all ingredients in a bowl and refrigerate at least 2 hours.
Makes 2 cups.