| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Veg04 | 8 | servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | ts | Jalapeno; finely chopped |
| 1 | ts | Ground cumin |
| 1/2 | ts | Dried oregano |
| 8 | oz | Reduced fat pasteurized processed; cubed |
| Cheese product | ||
| 1/3 | c | Skim milk; up to 1/2 cup |
| 1 1/4 | c | Fat-free cheddar cheese; shredded |
INSTRUCTIONS
Spray medium saucepan with cooking spray; heat over medium heat until hot. Saute jalapeno chili until tender, about 2 minutes; stir in cumin and oregano. Add processed cheese product; cook over low heat, stirring frequently, until melted. Stir in 1/3 cup milk and Cheddar cheese. Stir in additional milk if needed for desired consistency, cooking until hot through, 1 to 2 minutes. Per serving: 30 Calories; less than one gram Fat (3% calories from fat); 5g Protein; 1g Carbohydrate; 3mg Cholesterol; 145mg Sodium Recipe by: 1001 Low-fat Vegetarian Recipes, Sue Spitler Converted by MM_Buster v2.0l.
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