Chili Con Queso Recipe
Ingredients
3/4 cup Rotelle or Mexican-style canned tomatoes, diced and undrained
1/4 cup skim milk
1 tablespoon plus 1 1/2 teaspoons unbleached flour
8 ounces nonfat processed Cheddar cheese product, diced
1 can (4 ounces) chopped green chilies, drained
Directions
1. Place the tomatoes in a medium-sized nonstick saucepan, and heat to boiling over medium-low heat. Place the milk and flour in a jar with a tight-fitting lid, and shake until smooth. Add the flour mixture to the tomatoes, and cook, stirring constantly, until the mixture is thickened and bubbly. Add the cheese, and stir until melted. Stir in the chilies.
2. Transfer the mixture to a chafing dish or Crock-Pot heated casserole to keep warm.
2. Transfer the mixture to a chafing dish or Crock-Pot heated casserole to keep warm.
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