Minutes Prep time: 15
Minutes Total time: 15
Servings: 24
Difficulty: easy
1 tablespoon unsalted butter
1/4 cup finely chopped yellow onion
1/4 cup heavy (whipping) cream
1 tablespoon cornstarch
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
8 ounces Monterey Jack cheese, shredded
8 ounces medium Cheddar cheese, shredded
Frontera® Tortilla Chips, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 141 mg | 14% |
| Carbohydrate | 1 g | 0 |
| Cholesterol | 22 mg | 7% |
| Total Fat | 7 g | 11% |
| Iron | 1% | |
| Calories | 90 kcal | 4% |
| Sodium | 146 mg | 6% |
| Protein | 5 g | 9% |
| Saturated Fat | 4 g | 22% |
| Sugars | 0 | |
| Vitamin C | 1 mg | 1% |
Heat butter in a medium saucepan over medium heat until melted. Add onion and cook until tender, about 5 minutes. Whisk together heavy cream and cornstarch in small bowl. Pour undrained tomatoes and cream mixture into saucepan; bring to a boil. Stir in cheeses a handful at a time until melted. Remove from heat and serve warm with tortilla chips.
Do not use pre-shredded cheese for this recipe, it will become gritty and unappealing. Buy blocks of cheese and shred them on a box grater, it will be worth the effort!
Chile Con Queso
