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
2 cups shredded cheddar cheese
1 cup scallions, chopped
Breton Minis

Preparation:

Spread chili on the bottom of a microwaveable baking dish. 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 some Breton Minis cracker crumbs. Place in microwave for 5 minutes, or until bubbly, rotating as needed. Top with scallions and serve warm with Breton Minis.

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. After removing from microwave, try topping with chopped tomatoes and placing a dollop of sour cream in center.