Veronica Moya
1 medium onion, diced
2 cloves garlic, finely chopped
Approximately 2 cups chopped roasted green chile
1 cup canned tomatoes (I use the crushed)
1 can white shoepeg corn
8 oz cubed longhorn style cheddar cheese (queso Mexicano is also good)

Saute onions and garlic in small amount of oil until onions are transparent.
Add green chile and continue cooking until most of the liquid which is released has evaporated.
Add tomatoes and corn and warm through thoroughly.
Add salt to taste and stir in cheese cubes, stirring until melted through.

This is not a dip for chips but a side dish which goes perfectly when I fix pork chops or ribs. It was one of my favorite dishes prepared by my mother when I was growing up. Enjoy!
about 8 months ago · Report

Jaime Romero
Sounds great!