Watch Esty prepare this motzei shabbos treat, here!
Preheat your oven to 400 degrees Fahrenheit.
While the wonton wrappers are stacked, slice the stack in half diagonally to make triangles.
Lay them out onto a parchment-lined baking sheet. Spray with oil and sprinkle chili lime seasoning over the top.
Bake for about seven minutes, until crisp.
In a large skillet, sauté the onion and garlic in butter. Season with salt and pepper, then add the jalapeño and tomato. Sauté until fragrant and slightly softened.
Add the milk, then add the cream cheese and shredded cheese. Stir until melted and creamy. If mixture is too thick, stir in a bit more milk until you reach your desired consistency. Taste and adjust seasoning if necessary.
Enjoy immediately with the nacho chips.
If the queso dip becomes too cool, rewarm gently with an additional splash of milk.
Sponsored by Gefen
got it! thanks for the prompt response!
can I make these with regular whipped cream cheese?
Esty’s not sure, she said she thinks it will make the dip runnier.