Chilli Con Queso

Roast the chillies by holding them with tongs (one at a time) over a gas flame, until well blackened (or, if you don't have gas, cut the chillies in half, remove the seeds, flatten out and grill until the skin turns black). Place in a plastic bag and set aside to cool. Scrape away the skin, remove the seeds and finely chop the flesh.

Melt the butter in a small pan. Add the onion and cook over low heat for 5 minutes, or until softened and lightly golden. Add the chilli and stir to combine.

Add the sour cream and stir until the cream has warmed and thinned down slightly. Add the Cheddar cheese and keep stirring until it has melted and the mixture is smooth. Great with potato skins or corn chips.

	An easy way to remove the skins from chillies is to hold them over a gas flame.
	Cook the onion until soft and lightly gulden, then add /lit chopped chilli.
	Add the cheese and continue stirring mils il has incited and the dip is smooth.