Chile Con Queso with Baked Lime Tortilla Chips

For the chili con queso:

2 tsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup light colored beer
1 1/2 cups milk, divided
3 tbsp cornstarch
1 3/4 cup shredded sharp Cheddar
1 10 oz can Rotel (drained) (a mix of tomatoes and green chilies)
2 tbsp fresh lime juice
1 tsp salt
1 tsp chili powder
cayenne pepper to taste
1/4 cup scallions
2 tbsp fresh cilantro

For the baked chips:

12 6 inch corn tortillas
cooking spray
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp salt

For the chili con queso: 1. Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.

2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.

For the baked chips: Preheat oven to 375 degrees.

1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.

2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.

I don't know how many this actually serves, but I made the nutritional stuff for four servings. Also, I got this recipe from http://newlywedcooking.blogspot.com/

Number of Servings: 4

Recipe submitted by SparkPeople user BRUTUS1699.