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Ingredients
- 2 (16-oz) Mexican- (or jalapeño-) flavored pasteurized processed cheese bars
- 1 (16-oz) jar salsa verde
- ½ bunch fresh cilantro, coarsely chopped
- 1 (8-oz) package tomato trinity mix (fresh diced tomatoes, onions, bell peppers)
- 2 cups chili (such as Publix Aprons Triple Threat Pork Chili)
- 1 bag corn tortilla chips (12–14 oz)
- ¼ cup sliced jalapeño peppers (optional)
Steps
- Cut cheese into 2-inch slices, then place in slow cooker (or stockpot) and add salsa; cook on LOW for 1–1 ½ hours, stirring occasionally, or until melted.
- Chop cilantro (½ cup). Place chili in microwave-safe dish and heat on HIGH for 2–3 minutes or until hot. Spoon chili in center of queso; top evenly with tomato trinity and cilantro. Serve with chips; top with jalapeño slices, if desired.
Amount per 1⁄16 recipe serving: Calories 270, Total Fat 16g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 1150mg, Total Carb 22g, Fiber 0g, Sugars 8g, Protein 13g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 0%