Hot Chile Cheese Dip

• 8 (7 inch) flour tortillas
• 1 medium onion, chopped
• 2 garlic cloves, smashed
• 2 teaspoons cooking oil
• 3 large tomatoes, peeled, seeded and chopped
• 1 (4 ounce) canchopped green chili peppers
• 12 teaspoon chili powder
• 14 teaspoon bottled hot pepper sauce
• 1 tablespoon cornstarch
• 12 cup shredded sharp cheddar cheese

1. For tortilla wedges, stack tortillas.
2. Cut stack into 8 wedges to make 64 wedges total.
3. Spread evenly in a single layer on 2 medium baking sheets.
4. Bake in 375F oven 10 to 15 minutes or till dry and crisp.
5. Transfer to a rack to cool.
6. For dip, in a medium saucepan cook onion and garlic in hot oil till tender but not brown.
7. Stir in tomatoes, chili peppers, chili powder, and hot pepper sauce.
8. Boil gently, uncovered, 10 minutes, stirring occasionally.
9. Stir together cornstarch and 1 tablespoon cold water, stir into tomato mixture.
10. Cook and stir till thickened and bubbly.
11. Cook and stir 2 minutes more.
12. Stir in cheese till melted.
13. Serve warm with tortilla wedges.

flour tortillas, onion, garlic, cooking oil, tomatoes, green chili peppers, chili powder, pepper sauce, cornstarch, cheddar cheese

Taken from www.food.com/recipe/hot-chile-cheese-dip-19572 (may not work)