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Chili Con Queso With Baked Tortilla Crisps Ingredients: 1 tbsp flour 1/2 tsp chili powder 2/3 cup fat-free evaporated milk 1/4 cup skim milk 6-ounce fat-free cheddar cheese 2 tbsp drained, hot salsa 1/4 tsp each salt and freshly ground white pepper 5 flour tortillas 5 Olive oil cooking spray Instructions: In a small, heavy-bottomed pot, stir together flour, chili powder and 2 tbsp fat-free evaporated milk to form a paste. Gradually stir in remaining evaporated milk. Cook over low heat until smooth and thickened. Stir in skim milk. Add cheese, a little at a time, allowing it to melt before adding more. When all cheese is added and mixture is smooth, stir in salsa, salt and pepper. Keep hot over lowest possible heat, stirring occasionally, while preparing baked tortilla crisps. Cut each tortilla into six wedges. Place on cookie sheet. Spray lightly with olive oil. Bake in preheated 400°F oven until lightly browned and crisp; about eight minutes. Remove from cookie sheet immediately. To serve, pour chili con queso into heat-proof bowl. Surround with crisps. Makes about 1 1/4 cups chili con queso; 10 servings. Nutrition information: Nutrition facts per serving: 145 calories; 4.6 fat g; 28 percent calories from fat; 8.5 g protein; 17.6 g carbohydrates |
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