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Salsa con Queso

Source of Recipe


Adapted from "Salsa" by P.J. Birosik






List of Ingredients



• 2 slices uncooked bacon, chopped into 1/2-inch pieces
  
• 1 tsp olive oil
  
• 1 small onion, peeled and finely chopped
  
• 1 medium clove garlic, peeled and minced
  
• 1 (14-1/2-ounce) can peeled and diced tomatoes, drained
  
• 1 (4-ounce) can diced green chiles
  
• 1 tsp dried oregano, crushed
  
• 1 tsp sugar
  
• 1/2 tsp garlic salt
  
• 1/4 tsp cayenne pepper
  
• 1/4 cup sliced black olives
  
• 1/2 cup shredded pepper jack cheese
  
• 1/2 cup shredded Cheddar cheese
  
• .
  
• Tortilla chips
  






Instructions



1. In a large skillet, cook the bacon over medium heat until crispy. Add the olive oil, onion and garlic. Cook 5 minutes.
   
   
2. Stir in the tomatoes, chiles, oregano, sugar, garlic salt and cayenne. Bring to a boil, reduce the heat and simmer 10 minutes. Stir in the olives. Transfer to a shallow oven-proof serving dish (such as a quiche dish), cool, cover and refrigerate.
   
   
3. Remove the dish from refrigerator 1 hour before cooking. Sprinkle with the cheeses and bake in a preheated 350-degree oven 10 to 15 minutes, until the cheese is melted and the dip is bubbly.
   
   Serve warm with bowls of tortilla chips on the side.
   
   Makes about 2-1/2 cups.