Queso Veggie Dip and Chips

Queso Veggie Dip and Chips 8 corn tortillas cut into triangles 1 1/2 Tbsp. canola oil 1 small onion, minced 2 Tbsp. minced garlic 2 cups fresh mushrooms, diced 1 cup diced tomatoes 1 - 4 oz. can green chilies, or 1/4 cup chopped jalapenos 1/2 cup vegetable broth 1 1/2 cup shredded pepper jack cheese Salt and Pepper to taste Preheat oven 425 Toss the tortilla chips with 1 Tbsp of the canola oil, and arrange on a baking sheet. Bake until lightly brown, about 8 to 10 minutes. In a cast iron pan, or a saute pan, add the rest of the oil on medium. Add the onion and garlic and cook for 2 to 3 minutes. Add the tomato and mushrooms, and cook for another 2 to 3 minutes, until mushroom is softened. Season with S and P. Turn heat to low and add the vegetable broth, the can of chillies, and the cheese. Stirring constantly to prevent scorching, and to make sure the cheese melts uniformly. When cheese is fully melted and starts to bubble, remove from heat and serve with chips.