- 2 tbsp Emborg butter
- 3 chopped clove garlic
- 3 tbsp wheat flour
- 4,5 ml Emborg Milk
- 1 dl pickled jalapeno
- ½ tsp salt
- 300 g Emborg shredded Cheddar
- 1 scallion
- 1 tomato
- A small bundle of coriander
- 2 large wheat tortillas
- 2 tbsp Emborg Butter
- 1 chopped clove garlic
Melt the butter and add the chopped garlic and let it simmer for 2 minutes.
Mix in the milk little by little until the sauce has a thin creamy texture, then add cheddar and the chopped jalapeno and stir slightly.
Grease the tortillas with the butter and randomly add the chopped garlic.
Toast the tortillas in the oven until it starts browning. Slice immediately the rustic homemade tortillas chips, and dust it with salt.
Serve the dip with the chopped spring onion, tomatoes and coriander on top with the homemade tortilla chips.