In a saucepan, warm olive oil over medium heat. Add onion, pepper and carrot and cook, stirring for 2 minutes until softened. Add chili powder and oregano and cook for 30 seconds.
Stir in flour and cook, stirring for 2 minutes. Stir in evaporated milk and bring to a gentle boil, stirring. Cook for 3 minutes until thickened. Remove from heat. Stir in cheese, chopped chilies, fresh tomatoes, tomato paste and green onions.
Transfer con queso dip to a shallow serving dish. Sprinkle with parsley. Serve with a basket of tortilla chips or warmed flour tortillas.
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