Chili Con Queso
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
cup |
four-cheese Mexican-style shredded cheese |
|
1 |
cup |
cheddar cheese - low fat |
|
2 |
cloves |
garlic -- minced |
|
1 |
small |
onion -- minced |
|
4 |
ounces |
diced green chilies -- drained |
|
14 1/2 |
ounces |
canned tomatoes with green pepper & onion -- drained |
|
1/2 |
teaspoon |
cumin |
|
1/8 |
teaspoon |
Tabasco sauce |
|
1 |
teaspoon |
Worcestershire sauce |
|
1/4 |
cup |
fat-free evaporated milk |
| Add everything except cheese and milk. Heat on low for 10 minutes. Add cheese a little at a time and stir until melted. Add milk after all of the cheese has melted. Heat on low for 5 minutes. Servings: 16 |
| Per Serving: 50 Calories; 2g Fat (43.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 225mg Sodium. Exchanges: 0
Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. |