Chili Con Queso
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 1 | teaspoon |
butter
or margarine |
|
| ½ | cup |
sharp cheddar cheese spread
|
*
|
| 1 | each |
tomatoes
medium |
|
| 2 | tablespoons |
hot chili peppers
|
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
| 1 | x |
flour tortillas
or corn chips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 5 | ml |
butter
or margarine |
|
| 118 | ml |
sharp cheddar cheese spread
|
*
|
| 1 | each |
tomatoes
medium |
|
| 3E+1 | ml |
hot chili peppers
|
|
| 1 | dash |
red hot pepper sauce
optional |
*
|
| 1 | x |
flour tortillas
or corn chips |
*
|
Directions
- Tomato should be peeled, ceeded, and chopped.
** Chili Peppers should be canned, chopped, green chili peppers.
In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1½ to 2 minutes or until the onion is tender but not brown.
Stir in the American cheese spread.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or until the cheese spread is melted, stirring occasionally.
Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired.
Micro -cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or until the cheese mixture is heated through.
Serve immediately with tortilla or corn chips.
Makes about 1 cup of dip.
