Start to Finish: 20 minutes
Ingredients:
3 tbsp cornstarch1 tsp canola oil1 cup minced onion3 garlic cloves, minced1 poblano pepper, diced1-2 jalapeños, seeded and diced1/2 cup low sodium chicken broth10 oz can Rotel tomatoes with chiles, diced and drained1/4 cup fresh cilantro, choppedjuice of 1 limesalt and black pepper, to taste1/2 tsp ground cumin1 tsp ancho chili powder1-3/4 cups shredded reduced fat sharp Cheddar, Sargento
Directions:
1) In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch; set aside.
2) Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3) Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4) Add the cornstarch mixture to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5) 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.
Variations: Since we had the kids eat it, we did not put in the jalapeno seeds, but for a spicier version keep the seeds in.
Notes: Wow, was this delicious. I made it for a Seahawks play-off game and could have eaten the whole thing. This would be perfect for a Superbowl snack. It was creamy, tasty, delicious.
Servings: 11
Estimated Price: $5.00
Source: skinnytaste.com
Nutrition Facts per serving: 92.5 cal., 4.5 g total fat (2.2 g sat. fat), 81 mg sodium, 7.0 g carbo., 6.5 g pro. Daily Values: 7% vit. A, 21% vit. C, 12% calcium, 3% iron
