Ingredients
1/2
cup finely chopped drained bottled roasted red peppers
2
fresh serrano chiles, minced (including seeds)
3
scallions, finely chopped
1/2
cup crumbled cotija cheese or feta (2 1/2 oz)
1
tsp cumin seeds, toasted and finely ground in an electric coffee/spice grinder or with a mortar and pestle
1
large bag tortilla chips
Directions
1.
Stir together all ingredients (except chips) and chill, covered, at least 2 hours for flavors to develop. Bring to room temperature before serving.
2.
Preheat oven to 350°F.
3.
Spread tortilla chips in a large shallow baking pan and bake in middle of oven until warm, about 5 minutes.
6.
Dip can be chilled up to 1 day.
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