Ingredients:

2 cups good canned chili
8 ounces cream cheese, cut into small chunks
2 cups tomatoes, chopped
1 4-ounce can jalapeños, sliced
1 cup red onion, chopped

Breton Cracker Crumbs:
2 cups shredded cheddar cheese
1/2 box of Breton Cheddar Minis
1 cup scallions, chopped
1/2 stick of butter

Preparation:

In a large zip-top bag, gently crush half of the box of crackers with a rolling pin; reserve remainder for dipping. Melt butter and drizzle into cracker mixture. Close bag again and manipulate until well distributed. Spread half of the cracker crumbs on bottom of microwaveable baking dish (10" pie plate or wide-mouthed crock works well), pressing lightly with waxed paper to flatten. Spoon chili over crackers, spreading around with the back of the spoon. Evenly place chunks of cream cheese over top of chili. Sprinkle a layer of tomatoes over the cream cheese, then jalapeños, red onion, and finally, the shredded cheddar and remaining crumbs. Place in microwave for 5 minutes, or until bubbly, rotating as needed. Top with scallions and serve warm with Breton Cheddar Minis or Breton Crackers.

Helpful hints:

Great to make with leftover chili. Try using refried beans instead of chili, or a mixture of shredded cheddar and Monterey Jack cheese. A 4-ounce can of green chilies can be used in place of jalapeños for a milder flavor. You may also use Breton in place of Cheddar Minis for making crumbs. After removing from microwave, try topping with chopped tomatoes and placing a dollop of sour cream in center.