Hot Chile Cheese Dip

1. For tortilla wedges, stack tortillas.

2. Cut stack into 8 wedges to make 64 wedges total.

3. Spread evenly in a single layer on 2 medium baking sheets.

4. Bake in 375°F oven 10 to 15 minutes or till dry and crisp.

5. Transfer to a rack to cool.

6. For dip, in a medium saucepan cook onion and garlic in hot oil till tender but not brown.

7. Stir in tomatoes, chili peppers, chili powder, and hot pepper sauce.

8. Boil gently, uncovered, 10 minutes, stirring occasionally.

9. Stir together cornstarch and 1 tablespoon cold water, stir into tomato mixture.

10. Cook and stir till thickened and bubbly.

11. Cook and stir 2 minutes more.

12. Stir in cheese till melted.

13. Serve warm with tortilla wedges.

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Nutrient	Quantity
Total fats	1.8486 g
Protein	12.4623 g
Carbohydrates	67.367 g
Energy	293.822 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0392 g
Water	803.928 g
Aspartic acid	1.6741 g
Calcium, Ca	141.3748 mg
Lutein + zeaxanthin	1639.0198 g
Fiber, total dietary	11.7911 g
Fatty acids, total saturated 22:0	0.0007 g
Fatty acids, total trans-polyenoic 13:0	0.0004 g
Carotene, beta	3601.7555 g
Niacin	5.1506 mg
Vitamin A, RAE	327.4242 g
Arginine	0.4962 g
Riboflavin	0.4632 mg
Tocopherol, beta	0.0032 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.007 g
Fatty acids, total saturated 20:1	0.0002 g
Glutamic acid	3.3165 g
Sodium, Na	130.5466 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0066 g
Total lipid (fat)	1.8486 g
Manganese, Mn	1.248 mg
Fructose	1.4769 g
Proline	0.3533 g
Fatty acids, total saturated 16:0	0.2029 g
Sucrose	1.0993 g
Choline, total	79.5583 mg
Sugars, total	38.0704 g
Serine	0.3818 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.0547 g
Vitamin B-6	1.2278 mg
Selenium, Se	4.3578 g
Ash	4.6309 g
Fatty acids, total saturated 18:1 undifferentiated	0.2407 g
Pantothenic acid	3.0145 mg
Phenylalanine	0.3422 g
Copper, Cu	0.9431 mg
Betaine	0.1465 mg
Thiamin	0.584 mg
Methionine	0.1131 g
Iron, Fe	5.9855 mg
Carbohydrate, by difference	67.367 g
Phosphorus, P	293.3183 mg
Folate, total	122.1421 g
Tocopherol, gamma	0.046 mg
Lycopene	0.2835 g
Alanine	0.4007 g
Valine	0.3897 g
Fatty acids, total saturated 18:2 undifferentiated	0.777 g
Glycine	0.3665 g
Carotene, alpha	505.8191 g
Glucose (dextrose)	2.1959 g
Fatty acids, total saturated 14:0	0.0092 g
Zinc, Zn	1.3067 mg
Isoleucine	0.326 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.8162 g
Tocotrienol, gamma	0.0385 mg
Leucine	0.5152 g
Tocotrienol, alpha	0.0859 mg
Vitamin A, IU	6559.2193 IU
Folate, DFE	122.1421 g
Tryptophan	0.124 g
Vitamin C, total ascorbic acid	681.2657 mg
Phytosterols	17.6205 mg
Fatty acids, total polyunsaturated 18:1 c	0.0421 g
Fatty acids, total saturated 20:0	0.0007 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.228 g
Vitamin K (phylloquinone)	89.1719 g
Fatty acids, total saturated	0.2802 g
Histidine	0.2089 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0002 g
Fatty acids, total monounsaturated	0.2474 g
Threonine	0.3576 g
Folate, food	122.1421 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Cryptoxanthin, beta	159.5588 g
Vitamin E (alpha-tocopherol)	4.1634 mg
Magnesium, Mg	124.0734 mg
Lysine	0.4886 g
Potassium, K	2065.6227 mg
Cystine	0.1802 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	44	10.274	0.11
Tomato	3	125.58	27.846	1.092
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Garlic Clove	2	0	0	0
Cooking Oil	2 teaspoons	0	0	0
Flour Tortilla	8	0	0	0
chili powder	0.5 teaspoon	3.807	0.671	0.1928
pepper sauce	0.25 teaspoon	0	0	0
sharp cheddar cheese	0.5 cup	0	0	0
green chili pepper	1 can	89.955	21.2744	0.4498