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Ingredientes
- 16 ounce box Velveeta
- 3/4 c. whole lowfat milk
- 1 x green Anaheim pepper, seeded and diced (about 1/2 c.)
- 1/4 c. diced white onion
- 1 x jalapeno pepper, seeded and diced
- 2 tsp chopped cilantro
- 1 x juice of 1 lime
- 1/4 tsp dry oregano
- 1/4 tsp grnd black pepper (freshly grnd is best)
- 1 pch salt
- 1 pch dry thyme
- 2 med tomatoes, seeded and diced (about 2/3 c.) Garnish
- 1/4 c. ranchero cheese, crumbled
Direcciones
- Tortilla chips for dipping
- 1. Combine Velveeta and lowfat milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it.
- 2. When cheese is melted add in the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 min, stirring often to prevent burning. Stir in tomatoes and remove queso from heat.
- 3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 2 servings | |
| Calories 773 | |
| Calories from Fat 478 | 62% |
| Total Fat 53.18g | 66% |
| Saturated Fat 34.42g | 138% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 3521mg | 147% |
| Potassium 1204mg | 34% |
| Total Carbs 33.15g | 9% |
| Dietary Fiber 2.0g | 7% |
| Sugars 27.12g | 18% |
| Protein 41.24g | 66% |
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