Queso Fundido Dip With Tortilla Chips - cooking recipe

Ingredients

6 None corn tortillas, cut into wedges
2 tsp Mexican seasoning
2 tsp olive oil
1 None small onion, finely chopped
1 clove garlic, minced
1 tsp cornstarch
3/4 cup evaporated milk
2 oz low-fat aged cheese, grated
1 None tomato, seeded, chopped
1 tbsp fresh chives, chopped
None None chargrilled asparagus spears, to serve

Preparation

Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper.
Arrange tortilla wedges in a single layer on prepared trays. Lightly coat with oil and sprinkle with 1 tsp Mexican seasoning. Bake for 5-6 mins, until crisp and golden. Let cool.
Meanwhile, heat olive oil in a saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add garlic and remaining Cajun seasoning. Cook for 1 min, until fragrant. Whisk together cornstarch and 1/4 cup evaporated milk then whisk into onions along with remaining evaporated milk. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer for 3 mins. Add cheese and stir until melted and smooth. Season.
To serve, fold tomato and chives into dip. Serve at room temperature with tortilla chips and asparagus spears for dipping.