First, the stats: Servings: 11 Size: 1/4 cup Old Points: 2 pts Weight Watchers Points+: 3 ptsCalories: 92.5 Fat: 4.5 g Protein: 6.5 g Carb: 7 g Fiber: 0.7 g Sugar: 2 gSodium: 143 mg (without salt)You will need:1 cup skim milk3 tbsp cornstarch1 tsp canola oil1 cup minced onion3 garlic cloves, minced1-2 jalapeños, seeded and diced (or canned)1/2 cup low sodium chicken broth10 oz can Rotel tomatoes with chiles, diced and drained1/4 cup fresh cilantro, choppedjuice of 1 limesalt and black pepper, to taste1/2 tsp ground cumin1 tsp ancho chili powder1 3/4 cups shredded reduced fat sharp Cheddar Yes... one strange ingredient is corn starch. There are places around t-town that will sell you these oddities that you may not use on the regular in bulk, or not so bulky portions. 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, 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.Makes 2 3/4 cups.Just add some fantastic friends and a bowl of chips and you're ready to go! Yum. My amazing friend Lacie couldn't get over how awesome this tastes. The spices really bring it up a 100 notches from your plain velveta (yuck) and rotel.
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