Ingredients
1/4
cup chopped onion (1/2 medium)
1
garlic clove, minced
2
tablespoons water
1
can (14.5 oz) stewed tomatoes, undrained
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
teaspoon salt
1/2
teaspoon chili powder
Dash ground red pepper (cayenne) or red pepper sauce
1/2
cup shredded Monterey Jack cheese (2 oz)
1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes
Chili powder, if desired
Assorted cut-up fresh vegetables or tortilla chips
Preparation
In 2-quart saucepan, cook onion, garlic and water over medium heat 2 to 4 minutes, stirring occasionally, until onion is tender and water has evaporated.
Stir in tomatoes, chiles, salt, chili powder and ground red pepper. Cook about 2 minutes until hot, stirring occasionally.
Reduce heat to medium-low. Add cheeses; cook, stirring constantly, just until melted. Sprinkle with chili powder. Serve with cut-up fresh vegetables.
