Chili Con Queso Con Crab

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Number of Servings: 
4
Ingredients: 
1 cup chopped onion
2 tablespoons olive or vegetable oil
1 can (16 oz.) tomatoes, coursely chopped
1 can (4 oz.) diced green chiles
8 ounces (2 cups) shredded low fat or regular Monterey Jack cheese
8 ounces (2 cups) shredded low fat chedder cheese
1 tablespoon cornstarch
8 ounces surimi seafood, flaked style, or chunk style, coarsely chopped
Instructions: 

In 2-quart saucepan over medium heat, cook onion in oil until tender but not brown, stirring occasionally. Add tomatos and chiles, bring to a simmer and cook 5 minutes. 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 alchol or candle burner. Serve with corn chips, crackers and raw vegetables for dipping.

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