Chili con Queso

If you prefer a dip that is less “hot,” substitute green bell peppers and 2 to 3
teaspoons minced jalapeño chili for the poblano chilies.
Chili con Queso
12 servings (about 1/4 cup each)
2 small poblano chilies, halved
2 cups (8 ounces) shredded reduced-fat processed
cheese
1 cup (4 ounces) shredded reduced-fat sharp
Cheddar cheese
1⁄3 cup each: finely chopped onion, tomato
1⁄2 teaspoon dried oregano leaves
2–4 tablespoons 2% reduced-fat milk
Tortilla chips
1. Place chilies, skin sides up, on baking pan.
Bake at 425 degrees until chilies are browned and soft, about 20 minutes.
Cool; discard seeds and stems and chop coarsely.
2. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses
are melted, about 30 minutes. Add remaining ingredients, except tortilla
chips; cover and cook until hot, 1 to 11/2 hours. Serve with tortilla chips
(not included in nutritional data).
Per Serving:
Calories: 72
% of calories from fat: 26
Fat (gm): 2.8
Saturated fat (gm): 1.8
Cholesterol (mg): 9.1
Sodium (mg): 412
Protein (gm): 7.4
Carbohydrate (gm): 5.7
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0;
Bread: 0.5
Meat: 1.0
Fat: 0.0

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