Chile Con Queso
- Number of Servings: 16
Ingredients
1 (10 oz) can rotel diced tomatoes, drained1/2 cup diced jalapenos1/2 cup light ale beer1 3/4 cups reduced fat shredded sharp cheddar1 1/4 cups skim milk2/3 cup diced onion3 Tbsp minced garlic3 Tbsp cornstarch1/4 cup fresh cilantro, chopped1/4 cup sliced scallions2 tsp lime juice1 tsp salt1/8 tsp black pepper1 tsp ground cumin1 tsp chili powder
Spray a large saucepan with non fat cooking spray and set over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, scallions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.
Yield: 16 Servings (¼ cup per serving)
Number of Servings: 16
Recipe submitted by SparkPeople user SLJGEMINI75.
Meanwhile, whisk the remaining 1/4 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, chilies, lime juice, salt, pepper, cilantro, scallions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.
Yield: 16 Servings (¼ cup per serving)
Number of Servings: 16
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 61.6
- Total Fat: 2.7 g
- Cholesterol: 9.0 mg
- Sodium: 274.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.4 g
- Protein: 4.4 g
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