Chile con Queso

This popular dip has many different forms; this one uses cream cheese for a light and
creamy texture. Enjoy it with tortilla chips or vegetable dippers.

Makes 4 servings

1 teaspoon vegetable oil
1/4 cup finely chopped onion
1 cup low-fat (1%) milk
2 tablespoons all-purpose flour
3/4 cup chopped tomato
1/2 cup drained canned mild or hot chopped green chile peppers
1/4 cup light cream cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In medium saucepan, heat oil; add onion. Cook over medium heat, stirring frequently,
3-4 minutes, until onion is tender.
Meanwhile, in small bowl, with wire whisk, combine milk and flour, blending until
flour is dissolved. Stir milk mixture into onion mixture; cook, stirring constantly,
until mixture comes to a boil. Continue to cook, stirring constantly, 5-6 minutes
longer, until mixture thickens.
Add tomato and chile peppers to mixture; cook, stirring occasionally, 4 minutes. Stir
in cheese, salt and black pepper; cook, stirring constantly, until cheese is melted.
Serve warm.

EACH SERVING (1/2 CUP) PROVIDES: 1/4 Milk, 1/4 Fat, 3/4 Vegetable, 45 Optional

PER SERVING: 100 Calories, 5 g Total Fat, 2 g Saturated Fat, 10 mg Cholesterol, 493 mg
Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 4 g Protein, 105 mg CalciumĀ 

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