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| | Chili Con Queso
3/4 cup of Rotelle or Mexican style canned tomatoes, diced and undrained
1/4 cup of skim milk
1 tablespoon plus 1 1/2 teaspoons of unbleached flour
8 ounces of nonfat processed cheddar cheese product, diced
1 can (4 ounces) of chopped green chilies, drained
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.
Transfer the mixture to a chafing dish or Crock Pot heated casserole to keep warm. Serve with at free tortilla chips. Yield: 1 3/4 cups |
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