Chili Con Queso
|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.