HOT & SPICY QUESO DIP
With Fire Roasted Pepper Wrap Chips
3-4 Farrah’s Fire Roasted Pepper wraps
1 onion finely diced
1/4 tsp chilli powder
1 1/4 cups sour cream
2 1/2 cups mild or edam cheese
Cut 4-6 Fire Roasted Pepper wraps into triangles and lay out on a baking tray.
Bake until crispy and golden, at 180ºC.
Mix onion, chilli powder, sourcream and grated cheese in a bowl and combine well.
Put cheese mixture into a ramekin or bake dish and bake for 30 min at 180ºC. The cheese should be bubbling hot, and the centre cheese melted.
Serve on a large platter with your baked chips and enjoy!