Ingredients

The following ingredients have 2 Servings
  • 1 cup skim milk
  • 3 tbsp cornstarch
  • 1 tsp canola oil
  • 1 cup minced onion
  • 3 garlic cloves (minced)
  • 1 poblano pepper (diced)
  • 1-2 jalapeños (seeded and diced)
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes with chiles (diced and drained)
  • 1/4 cup fresh cilantro (chopped)
  • juice of 1 lime
  • salt and black pepper (to taste)
  • 1/2 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 3/4 cups shredded reduced fat sharp Cheddar (Sargento)

Instruction

  • In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
  • Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
  • Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
  • Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
  • Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.