50g butter, chopped
1 onion, finely chopped
2 long green chillies, deseeded, finely chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
2 tablespoons plain flour
1 ½ cups milk
250ml tub sour cream
2 cups grated Tasty cheese
1 tomato, finely chopped
¼ cup chopped fresh coriander
10 x 16cm corn tortillas
3 teaspoons taco spice mix
To make wedges, cut each tortilla into six equal wedges. Arrange in a single layer on two oiled, large oven trays. Sprinkle with spice mix.
Cook in a moderate oven (180C) for about 8 minutes, or until golden and crisp. Remove. Cool on trays.
Meanwhile, make dip. Melt butter in a large saucepan over a medium heat. Add onion, chillies, garlic and cumin. Cook, stirring occasionally, until soft. Add flour. Stir for 30 seconds. 4. Add milk. Stir constantly until boiling and thickened. Add sour cream, cheese and tomato. Stir until hot. Remove from heat. Stir in coriander. Season with salt and white pepper.
Serve warm dip with tortilla wedges.
TIP! Dip makes about 4 cups. It’s best served as soon as it is cooked. Try serving with white corn tortilla strips, for a change. Or, for a spicier flavour, don’t remove seeds from chillies.