Classic #ChiliConQueso
Click “Show More” for full recipe below. ššš
Prep: 15 minutes Cook: 15 minutes Serves: 12
1 tablespoon vegetable oil
2 poblano peppers, chopped
Ā½ small white onion, chopped
1 garlic clove, minced
1 pound ground chuck
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups Full Circle Marketā¢ Organic Vitamin D Milk
Ā½ cup heavy cream
2 tablespoons cornstarch
2 cups Stater Bros.Ā® Shredded Mild Cheddar Cheese
2 cups Stater Bros.Ā® Shredded Monterey Jack Cheese
1 teaspoon kosher salt
1 can (14.5 ounces) Full Circle Marketā¢ Organic Diced Tomatoes, drained
2 teaspoons chopped fresh chives
1 bag (12 ounces) Full Circle Marketā¢ Organic White Corn Tortilla Chips
1. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Add ground chuck, chili powder and cumin; cook 8 minutes or until browned, breaking up meat with side of spoon.
2. In medium saucepot, heat milk and cream to a simmer over medium-high heat. In small bowl, whisk cornstarch and Ā¼ cup cold water; whisk into milk mixture and cook 4 minutes or until thickened, whisking frequently. Remove saucepot from heat; gradually whisk in cheeses and salt, whisking until smooth. Stir in tomatoes. Makes about 9 cups.
3. Serve queso topped with ground chuck mixture and chives along with chips.
Approximate nutritional values per serving (Ā¾ cup queso, about 11 chips): 437 Calories, 28g Fat (12g Saturated), 73mg Cholesterol, 563mg Sodium, 26g Carbohydrates, 3g Fiber, 3g Sugars, 19g Protein