• 1 tablespoon extra virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, chopped or grated
• 1/4 cup salsa, whatever is left in the bottom of your jar
• 2 tablespoons chicken stock or water
• 1 cup shredded sharp cheddar cheese
• A handful of chopped cilantro

Heat the EVOO in a medium size skillet over medium-high heat. Sauté the onion and garlic until tender, about 2-3 minutes.

Add the salsa and stock and bring to a bubble. Stir in the cheese and cilantro.

Serve with tortilla chips alongside, for dipping.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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