Queso Fundido Dip With Tortilla Chips

• 6 corn tortillas cut into wedges
• 2 teaspoons Mexican seasoning
• 2 teaspoons olive oil
• 1 onion small, finely chopped
• 1 clove garlic minced
• 1 teaspoon cornstarch
• 3/4 cup evaporated milk
• 2 ounces cheese low-fat aged, grated
• 1 tomato seeded, chopped
• 1 tablespoon fresh chives chopped
• asparagus spears chargrilled, to serve

1. Preheat oven to 400u0b0F. Line 2 baking trays with parchment paper.
2. Arrange tortilla wedges in a single layer on prepared trays. Lightly coat with oil and sprinkle with 1 tsp Mexican seasoning. Bake for 5-6 mins, until crisp and golden. Let cool.
3. Meanwhile, heat olive oil in a saucepan over medium heat. Saute onion for 3-4 mins, until tender. Add garlic and remaining Cajun seasoning. Cook for 1 min, until fragrant. Whisk together cornstarch and 1/4 cup evaporated milk then whisk into onions along with remaining evaporated milk. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer for 3 mins. Add cheese and stir until melted and smooth. Season.
4. To serve, fold tomato and chives into dip. Serve at room temperature with tortilla chips and asparagus spears for dipping.

corn tortillas, seasoning, olive oil, onion, garlic, cornstarch, milk, aged, tomato, chives

Taken from www.yummly.com/recipe/Queso-Fundido-Dip-with-Tortilla-Chips-1401760 (may not work)