Chile Con Queso


Serves: 6
Total Calories: 147

Ingredients

1 (28-ounce) can low-sodium whole tomato in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 teaspoon ground ancho chile powder
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 (15-ounce) can black beans with juice
1 (4-ounce) can chopped green chili
3 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1/2 cup shredded Monterey Jack cheese
2 tablespoons minced cilantro

Directions:

1. In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8-10 minutes. Turn the heat to low and add the beans, chiles, 2 Tbsp of the parsley, and the vinegar cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.

2. Place in a serving dish or in individual bowls top with the cilantro and remaining parsley.

NOTE: Instead of stirring the cheese into the chile, you can sprinkle it on top of each serving. Either way, top each serving with some minced fresh parsley. This chile is quite thick, so it makes a great dip. Serve it with cut-up red and green bell peppers or cucumber slices for dipping.

EXCHANGES
1 Starch
2 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 144
Calories from Fat 31
Total Fat 3g
Saturated Fat 2g
Cholesterol 8mg
Sodium 441mg
Carbohydrate 21g
Dietary Fiber 7g
Sugars 7g
Protein 8g

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 35

This Chile Con Queso recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.




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