Source: dLife

A warm and spicy cheese dip.

Servings

2 Chili Peppers, poblano, dried , or 5 anahiem chilis; seeds and veins discarded, cut into halves
0.33 cup fresh chopped onion
0.33 cup chopped tomato
0.5 tsp ground oregano
8 oz low fat cheddar cheese, shredded
4 oz reduced fat sharp cheddar cheese , shredded
24 Chips, tortilla, light, baked

1 On a baking pan, place chilies skin side up.
2 Broil chilis about 6 inches from heat source until they are soft and browned (about 5 to 8 minutes). Let cool and then cut into strips.
3 In a lightly greased skillet, saute onion, tomato, and oregano for approximately 5 minutes until the onion is tender.
4 Next, over a low heat, cook cheeses and chili sticks until cheeses are melted stirring in milk to get desired consistency.
5 Serve with tortilla chips.

This chili con queso dip is sure to please guest at your next gathering.