Homemade Tortilla Chips and Cheesy Green Chile Pepper Dip

Whether its game day or you're feeling the need for some cheesy Mexican dip, these quick and easy homemade tortilla chips and cheesy green chili pepper dip are sure to satisfy.

Every year, we love making good, spicy, and easy dishes to watch the big game with. We always have friends and family over to watch, eat tons of good food, and decide which commercials we like the best- it is one of the most fun parties every year.

While wine isn't something a lot of people normally think of when planning a party for the big game, it should be! A great pinot noir or chardonnay that is well balanced and not too buttery or sweet is the solid drink to pair with rich, good foods for a slightly elevated gameday- like good, made-from-scratch dips and chips.

This year, we are excited to make a creamy, chunky, full of green chile and bell pepper cheese dip and some fresh-fried tortilla chips- they both took under 10 minutes to make, and are SO good! They are also free of that gross overprocessed flavor and can be done in no time.

We're pairing them with Cambria's Chardonnay to root on our team this year – GO BRONCOS!!!!

We could not be more thrilled that the Broncos are going to the big game this year. Sorry to all our friends from new england- but this girl LOVES blue and orange.

Check out how easy they are to make in the video below (and thumbs up and follow if you want to see more of our simple cooking videos!!)

Find the full recipe in our post below, and check out the Cambria Winery website here!

This is a sponsored conversation written by us on behalf of Cambria Wines. The opinions and text are all ours.

Ingredients

• 1 package, 8-10 count corn tortillas, uncooked are best but any kind are fine
• 2 quarts corn, peanut, canola, or vegetable oil (we prefer corn)
• Salt, to taste
• 12 oz cacique Oaxca cheese or large mozzarella round
• 6 oz queso fresco, crumbled
• 2 shallots, diced finely
• 1 bell pepper, chopped
• ¼ cup roasted green chiles, diced
• ½ cup salsa or diced tomatoes

Method

1. Make the Chips using the following method.
2. In a tall pot, heat oil to 350 degrees.
3. In small batches, addchips to oil. (we use our hands and work quickly to avoid being splattered with oil, but you can also use a wire basket or skimmer.)
4. Stir chips in oil to make sure they don't stick together and cook evenly.
5. Cook until lightly golden brown.
6. Remove with a skimmer, lightly shaking as you remove chips to remove excess oil.
7. Place on a plate with paper towels and lightly pat dry if there is a lot of excess oil.
8. Sprinkle with salt or any other flavoring you'd like.
9. Next make the dip using the following method.
10. In a large pan, heat shallots, bell pepper, and green chiles until shallots are lightly browned.
11. Add salsa or tomatoes and stir to mix well, cook off any excess liquid.
12. Add oaxca or mozzarella cheese to pan and melt on medium high heat, stirring often to prevent burning. (This will go faster if you cut the cheese into smaller cubes.)
13. When cheese is melted and thoroughly mixed with chiles and peppers, add queso fresco crumbles to the top.
14. Remove from heat and top with green onion, diced tomatoes or cherry tomatoes, and enjoy immediately with your homemade chips.