Fresh Tomato Salsa Dip with Tortilla Chips

• 12 small corn tortillas, each cut into 4 pieces
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 10 plum tomatoes, seeded and halved Safeway 1 lb For $1.29 thru 02/09
• 1 red onion, quartered
• 3 cloves garlic, peeled
• 1 jalapeno pepper, stem removed
• 2 Tbsp. olive oil
• 1/3 cup fresh cilantro
• 1/2 tsp. sugar
• 1/2 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 400 degrees F.
2. Spread corn tortillas into single layer on greased baking sheet.
3. Brush each side with dressing.
4. Bake 10 min.
5. or until crisp, turning after 5 min.
6. Cool.
7. Meanwhile preheat broiler to high heat.
8. Line baking sheet with foil.
9. Arrange tomatoes skin-side-up on baking sheet with onion, garlic and jalapeno.
10. Drizzle with olive oil and broil 6 to 8 min.
11. or until vegetables blister and start to char.
12. Remove from oven and cool 10 min.
13. Place all ingredients in food processor and pulse until coarsely chopped.
14. Add cilantro and sugar, pulse until well blended.
15. Pour salsa into bowl and refrigerate 2 hours or overnight to allow flavours to blend.
16. Just before serving, place salsa in heatproof dish.
17. Top with cheese; place under broiler until cheese melts and starts to brown.
18. Serve with corn tortillas.

corn tortillas, olive oil, tomatoes, red onion, garlic, pepper, olive oil, fresh cilantro, sugar, philadelphia

Taken from www.kraftrecipes.com/recipes/fresh-tomato-salsa-dip-tortilla-chips-172998.aspx (may not work)