Chili con Queso
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Chili con Queso
YIELD Makes 3 cups
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INGREDIENTS
| 1 | package (16 ounces) pasteurized processed cheese spread, cubed |
| 1 | can (10 ounces) diced tomatoes with green chilies |
| 1 | cup sliced green onions |
| 2 | teaspoons ground coriander |
| 2 | teaspoons ground cumin |
| 3/4 | teaspoon hot pepper sauce |
| Green onion strips (optional) | |
| Hot pepper slices (optional) | |
| Tortilla chips | |
PREPARATION:
Slow Cooker Directions
- Combine cheese spread, tomatoes, green onions, coriander and cumin in 1-1/2-quart slow cooker; stir until well blended.
- Cover; cook on LOW 2 to 3 hours or until hot.*
*Dip will be very hot; use caution when serving.
- Garnish with green onion strips and hot pepper slices, if desired. Serve with tortilla chips.
Serving Suggestion
Serve Chili con Queso with tortilla chips. For something different, cut pita bread into triangles and toast them in a preheated 400°F oven for 5 minutes or until they are crisp.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Protein | 14 g |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 54 mg |
| Saturated Fat | 11 g |
| Total Fat | 17 g |
| Calories | 233 |
| Sodium | 1331 mg |
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