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  Canned tomatoes 3⁄4 Cup (12 tbs), diced and undrained (Rotelle/ Mexican Style)
  Skim milk 1⁄4 Cup (4 tbs)
  Unbleached flour 25 Gram
  Nonfat processed cheddar cheese product 8 Ounce, diced
  Canned green chilies 4 Ounce, chopped (1 Can)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 625 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 0.21 g1.1%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 732 mg30.5%

Total Carbohydrates 41 g13.8%

Dietary Fiber 6.2 g24.9%

Sugars 3 g

Protein 90 g180.3%

Vitamin A 29.5% Vitamin C 94.8%

Calcium 18.1% Iron 28.7%

*Based on a 2000 Calorie diet

Chili Con Queso Recipe