Chili Con Casa
Yield
servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
minced |
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
jalapeño pepper
seeded, chopped |
*
|
| 8 | ounces |
cream cheese
cubed |
|
| 1 | cup |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
minced |
|
| 15 | ml |
butter
|
|
| 237 | ml |
tomatoes
chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
jalapeño pepper
seeded, chopped |
*
|
| 231.2 | ml/g |
cream cheese
cubed |
|
| 237 | ml |
light cream (half&half)
|
|
Directions
Sauté onion in butter.
Add tomatoes, green chilies, salt and pepper.
Simmer 15 minutes.
Add cubed cream cheese and stir to melt the cheese.
After the cheese has melted, add enough milk or cream to make it dip consistency.
Serve hot with tortilla chips.
