First, the stats: Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)
You will need:
1 cup skim milk
3 tbsp cornstarch
1 tsp canola oil
1 cup minced onion
3 garlic cloves, minced
1-2 jalapeños, seeded and diced (or canned)
1/2 cup low sodium chicken broth
10 oz can Rotel tomatoes with chiles, diced and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt and black pepper, to taste
1/2 tsp ground cumin
1 tsp ancho chili powder
1 3/4 cups shredded reduced fat sharp Cheddar
Yes... one strange ingredient is corn starch.
There are places around t-town that will sell you these oddities that you may not use on the regular in bulk, or not so bulky portions.
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Makes 2 3/4 cups.
Just add some fantastic friends and a bowl of chips and you're ready to go! Yum. My amazing friend Lacie couldn't get over how awesome this tastes. The spices really bring it up a 100 notches from your plain velveta (yuck) and rotel.