4 tablespoons Cabot Salted Butter
1¼ cups chopped onion (1 large)
1 (14½ - ounce) can diced tomatoes, drained
12 ounces Cabot Sharp Lite50 Cheddar or Cabot Lite50 Jalapeño Cheddar, grated (about 3 cups)
1 (7-ounce) can diced green chili peppers, drained
Tabasco Sauce (optional)
MELT butter in medium saucepan. Add onion and stir until tender. Add tomatoes and simmer until thickened, about 10 minutes.
REDUCE heat to low. Add cheese and chili peppers and stir just until melted. Season with Tabasco to taste. Serve warm with baked tortilla chips.
Recipe courtesy of Karen J. Casarin of Trumbull, CT.
So delicious and light! A go to for parties at my house every time.
Easy and LIGHT! Love it, thanks Cabot. I serve this at all our parties, and the guests eat it all right up.