Appetizer -- Chili Con Queso
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream

Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno like serrano or Anaheim depending on how hot you like you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10.

Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.

The Skinny: Use low-fat milk instead of the cream.