1 small onion, chopped
1 medium green bell pepper, chopped
1 small yellow bell pepper, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 medium stalks celery, chopped
1 medium red onion, chopped
1 medium jalapeno pepper, seeded and chopped
1/2 medium head onion, sliced into 1/2-inch slices
3 tablespoons extra-virgin olive oil
1 tablespoon extra-virgin olive oil
1/2 tablespoon chili powder
1 1/2 teaspoons salt
4 ounces shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Cool the chopped onion and pepper and place them in a mixing bowl. Cover and refrigerate until serving time.
In a medium bowl, combine the onion, green bell pepper, yellow bell pepper, green bell pepper, red bell pepper, celery and red onion. Mix together.
In a large saucepan, heat the olive oil over medium heat. Add chili powder, salt, Monterey Jack cheese and onion mixture. Bring to a boil over medium heat, stirring constantly. Boil 5 to 7 minutes, stirring constantly.
Remove from heat and stir in the cheese. Pour mixture over onion mixture. Mix together well and spread onto the bottom of a medium baking sheet.
Bake in the preheated oven for 15 minutes.
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