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Ingredientes
- 1/2 c. beer
- 1 tsp grnd cumin
- 1/2 tsp dry oregano
- 1/2 tsp garlic pwdr
- 1 can refried beans - (16 ounce)
- 1/2 c. purchased chunky warm salsa
- 1 pkt Velveeta cheese - (16 ounce) cut into 1/2" pcs
- 1/4 c. minced fresh cilantro
- Â Â Tortilla chips
Direcciones
- Combine beer, cumin, dry oregano and garlic pwdr in heavy medium sauce-pan. Bring to simmer. Add in beans and salsa; stir till heated through. Add in Velveeta cheese; stir till cheese melts, about 3 min. Stir in cilantro. Transfer to bowl. Serve hot with tortilla chips.
- This recipe yields about 4 c..
- Comments: Kraft introduced Velveeta in 1928, and its special cooking properties quickly caught on: When melted, it was as smooth as velvet (hence the name), and it would never curdle when heated. While many Americans today prefer regional or possibly handmade cheeses, a lot of them still secretly indulge in a little Velveeta. After all, Grandma"s macaroni and cheese would never be the same without it. Velveeta makes this dip unbelievably creamy, too; scoop it up with tortilla chips, or possibly try it in tacos.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 687g | |
| Calories 810 | |
| Calories from Fat 74 | 9% |
| Total Fat 8.45g | 11% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.13g | |
| Cholesterol 86mg | 29% |
| Sodium 2030mg | 85% |
| Potassium 1811mg | 52% |
| Total Carbs 138.95g | 37% |
| Dietary Fiber 23.3g | 78% |
| Sugars 2.48g | 2% |
| Protein 38.63g | 62% |
