Mexican Chilli And Cheese Dip

1. 1

   Place the chilies in a dry frying pan over a moderate heat, turning them frequently until the skin blisters and darkens. Place the chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes, and then carefully peel off the skins. Slit the chilies and scrape out the seeds, then cut the flesh into thin strips, then cut these in half lengthways.

2. 2

   Heat the oil in a frying pan and fry the onion for 5 minutes until it starts to soften. Add the cheese, creme fraiche and cream. Stir over a low heat until the cheese melts and the mixture becomes a rich, creamy sauce. Stir in the chile strips.

3. 3

   Peel the tomatoes by cutting a cross in the base and covering them with boiling water. Plunge them into cold water and the skin should peel off easily.

4. 4

   Cut the tomatoes in half and scrape out the seeds. Cut the flesh into 1 cm pieces and stir them into the sauce.

5. 5

   Serve warm with tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.