It goes very well with a Mexican themed meal and will disappear in no time. Great for a snack before Chilli Con Carne. I think it is best served with corn chips or you could use the pita chips from my previous blog. Great for outdoor summer easy entertaining.
1 small finely chopped onion
1 clove garlic crushed
1 teaspoon ground cumin
1 tablespoon butter
1 tablespoon plain flour
1 cup hot chicken stock
100 grams Philly cream cheese
150 grams sharp cheddar or those cheese blends that are already grated and so readily available in supermarkets
100 grams grated parmesan cheese
1 small red chilli or 1 teaspoon of minced chilli from a jar.
In a saucepan saute the onion and garlic and chilli in the butter. Add the flour and stir to combine.
Add the chicken stock and mix through the roux.
Add the cheeses and stir until melted.
Keep stirring until cheese is melted and mixture is thick. Be careful with salt content as stock will be salty if using cubes and parmesan is salty.
Serve warm with chips garnish with finely chopped tomato if liked.
If you make it well ahead and find on reheating it is too thick, just add a bit more stock, to thin.
it will be gone in no time !!