Try this Texas-Style Chile Con Queso recipe, or contribute your own.
Suggest a better descriptionCube Velveeta and place in a saucepan. Pour in tomatoes, and stir well. Heat (or nuke) until smooth, stirring occasionally. Serve warm with tortilla chips or Fritos for dipping. Any leftovers will keep in the refrigerator for close to forever, and may be re-heated as needed as a topping for nachos, spicy cheeseburgers, cauliflower, whatever. Kathy in Bryan, TX From: Kathy Pitts Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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Serving Size: 1 Batch (190g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 32 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19mg | 1 % | |
Potassium 357.2mg | 9 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.7g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 32
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