Chili con Queso
Makes 3 cups
|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)|
- 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.*
- Garnish with green onion strips and hot pepper slices, if desired. Serve with tortilla chips.
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.
|Total Fat||17 g|
|Saturated Fat||11 g|
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