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Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 1 |
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Diced green chiles can be substituted for roasted green chiles. Ingredients:
1/4 cup butter or margarine |
1 small onion, finely chopped |
1 (4-oz.) jar diced pimiento, undrained |
2 (4-oz.) cans roasted diced green chiles |
1 cup cottage cheese |
2 (16-oz.) loaves pasteurized prepared cheese product, cubed |
1 (5-oz.) can evaporated milk |
assorted tortilla and corn chips |
toppings: grape tomato halves, pickled jalapeño slices |
Directions:
1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
2. Process 1 cup cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.
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