Cheesy Pot 'O Gold Dip

So, yes, I realize that this post comes after Mar 17th.  But I still plan on trying this recipe sometime.  Hello, me & cheese!  Thanks Gooseberry Patch!

This recipe is from our super-fun cookbook, Kids in the Kitchen, Year 'Round Fun. To make it for your lucky little leprechauns, you'll need...

Non-stick vegetable spray
6 to 8 spinach-flavor flour tortillas
3/4 cup chicken broth
1 to 2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 cups shredded sharp Cheddar cheese

Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!