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.