Chile Con Queso with Baked Lime Tortilla Chips
- Number of Servings: 4
Ingredients
For the chili con queso:2 tsp olive oil1 medium onion, chopped2 cloves garlic, minced1/2 cup light colored beer1 1/2 cups milk, divided3 tbsp cornstarch1 3/4 cup shredded sharp Cheddar1 10 oz can Rotel (drained) (a mix of tomatoes and green chilies)2 tbsp fresh lime juice1 tsp salt1 tsp chili powdercayenne pepper to taste1/4 cup scallions2 tbsp fresh cilantroFor the baked chips:12 6 inch corn tortillascooking spray2 tbsp fresh lime juice1/2 tsp chili powder1/4 tsp salt
For the chili con queso: 1. Heat oil in a large saucepan over medium heat. Add onion & garlic, and saute until beginning to soften and brown. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.
For the baked chips: Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.
I don't know how many this actually serves, but I made the nutritional stuff for four servings. Also, I got this recipe from https://newlywedcooking.blogspot.com/
Number of Servings: 4
Recipe submitted by SparkPeople user BRUTUS1699.
2. Whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the saucepan and cook, stirring constantly, until bubbling and thick, about 1-2 minutes. Reduce heat to low, add cheese and cook, stirring until melted. Add tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with cilantro & scallions.
For the baked chips: Preheat oven to 375 degrees.
1. Coat both sides of tortillas with cooking spray and cut into quarters. Place wedges in an even layer on 1-2 cookie sheets. Combine lime juice & chili powder in a bowl. Brush the mixture on the tortillas and sprinkle with salt.
2. Bake tortillas until golden & crisp, about 15-20 minutes. Try flipping them mid-bake to get an even crispiness.
I don't know how many this actually serves, but I made the nutritional stuff for four servings. Also, I got this recipe from https://newlywedcooking.blogspot.com/
Number of Servings: 4
Recipe submitted by SparkPeople user BRUTUS1699.
Nutritional Info Amount Per Serving
- Calories: 459.3
- Total Fat: 21.4 g
- Cholesterol: 52.6 mg
- Sodium: 1,158.8 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 6.6 g
- Protein: 18.2 g
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