Sunday Snacks - Chips and Dip

It seems like just yesterday I was writing about how authentic Mexican tostadas would be ideal fare for the Super Bowl. Nearly eight months later, the blog has accrued three followers (who are not friends or family members), and we're into the third week of our 2011 NFL season, ready to casually snack our way through Sundays.

Although you may not be ready for the authentic invasion of tostadas in your living room, nothing says football like chips and dip, and this little homemade effort is worth it for the resulting texture, flavor and freshness (plus, you know, the personal satisfaction). You can try all or part of this recipe, as well as build on to it. This particular recipe is our simple (no money) snacking chips and dip, but easily turn it into a meal with ground beef, beans or shredded chicken.

Ingredients

Chips
corn tortillas
salt, to taste
frying oil

Cheese sauce
1 Tbsp. butter
1 Tbsp. flour
2 cups milk
1/2 tsp. salt
1 1/2 tsp. crushed red pepper
2 cups Mexican cheese blend (see 8/1 post, Kirkland, Kraft, whatever)

Salsa
see recipe from 1/19 post or
use your favorite jar salsa

Directions

1 - Fill a large pan with at least 2 inches of oil. Heat the oil until very hot over high heat.

2 - Cut the tortillas into 6 triangles. Put a large handful of the tortillas into the hot oil. Cook for about 30 seconds, turn them and then cook for another 30 seconds or less (crisp, but not burnt).

3 - Remove the chips to a colander to drain the oil. Add a sprinkle of salt.

4 - Continue until there are no more tortillas.

5 - Turn the oven to 400*. Place a small empty oven safe bowl in it.

6 - Meanwhile, melt butter in a small pot over low heat. Add the flour and stir until the flour is cooked. Whisk in cold milk. Add salt and crushed red pepper. Simmer and stir until the mixture thickens.

6 - Remove from heat. Stir in the cheese until it's melted.

7 - Remove the bowl from the oven. Pour the cheese into the bowl to keep the cheese warm, and serve with the chips and salsa immediately. (The cheese will still harden quickly, but the bowl will slow that down, and in my experience, chips and cheese sauce never hang around for too long.)