Chile Con Queso

1 (10 oz) can rotel diced tomatoes, drained
1/2 cup diced jalapenos
1/2 cup light ale beer
1 3/4 cups reduced fat shredded sharp cheddar
1 1/4 cups skim milk
2/3 cup diced onion
3 Tbsp minced garlic
3 Tbsp cornstarch
1/4 cup fresh cilantro, chopped
1/4 cup sliced scallions
2 tsp lime juice
1 tsp salt
1/8 tsp black pepper
1 tsp ground cumin
1 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.