92.5 Cals 6.5 Protein 7 Carbs 4.5 Fats
TOTAL TIME:
30 mins
YIELD:11 SERVINGS
COURSE:Appetizer
CUISINE:American
A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices.
Get the chips ready, this stuff is good while it”s hot!
INGREDIENTS
1 cup skim milk
3 tbsp cornstarch
1 tsp canola oil
1 cup minced onion
3 garlic cloves, minced
1 poblano pepper, diced
1-2 jalapeños, seeded and diced
1/2 cup low sodium chicken broth
10 oz can Rotel tomatoes with chiles, diced and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt and black pepper, to taste
1/2 tsp ground cumin
1 tsp ancho chili powder
1 3/4 cups shredded reduced fat sharp Cheddar, Sargento
INSTRUCTIONS
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
NOTES
Slender Kitchen
Serving: 1/4 cup, Calories: 92.5kcal, Carbohydrates: 7g, Protein: 6.5g, Fat: 4.5g, Sodium: 143mg, Fiber: 1g, Sugar: 2gBlue Smart Points:2Green Smart Points:1Purple Smart Points:2Points +:3