1 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (16 ounces) tomatoes, coarsely chopped
1 can (4 ounces) diced green chiles
8 ounces (2 cups) shredded low fat or regular Monterey Jack cheese
8 ounces (2 cups) shredded low fat cheddar cheese
1 tablespoon cornstarch
8 ounces surimi seafood, flaked style, or chunk style, coarsely chopped


1. In 2-quart saucepan over medium heat, cook onion in oil until tender but not brown, stirring occasionally. Add tomatoes and chiles, bring to a simmer and cook 5 minutes.
2. Meanwhile, toss cheeses with cornstarch, gradually add to tomato mixture, stir until melted. Stir in surimi seafood, turn into top of chafing dish or fondue pot to keep warm over hot water, or alcohol or candle burner.
3. Serve with corn chips, crackers and raw vegetables for dipping.

You can make this dish early in the day, store refrigerated. Heat briefly before serving. This is a great addition to a Mexican buffet.

Chili Con Queso Con Surimi
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