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Add a photoBased on El Rancho's recipe (Austin, TX). Use it as a dip, on nachos, or cheese sauce for tortilla dishes.
Ingredients
- 1 tbs. onion
- 1/2 cup minced onion
- 1/2 cup combo of finely chopped bell peppers and jalapenos
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp salt
- 2 tbs. cornstarch
- 1 cup chicken broth
- 8 oz. favorite cheddar cheese
- 1 large tomato, chopped
Directions
- Cook peppers and onions in oil until golden brown.
- Add broth and cornstarch.
- When thickened, add cheese, tomatoes, salt and garlic.
- Whe melted, transfer to a small crockpot on a "warm" setting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 134 | |
| Calories from Fat 84 | 63% |
| Total Fat 9.54g | 12% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 370mg | 15% |
| Potassium 124mg | 4% |
| Total Carbs 4.43g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.21g | 1% |
| Protein 7.76g | 12% |
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Reviews
May 24, 2013
I'm a little uncertain about the use of chicken broth in the recipe, but I'll give it a try. :)
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