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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
Directions:
1. Ingredients
2. can (14-1/2 ounces) no-salt-added diced tomatoes
3. can (10 ounces) diced tomatoes and green chilies
4. small onion, chopped
5. teaspoon olive oil
6. garlic cloves, minced
7. package (8 ounces) fat-free cream cheese, cubed
8. ounces reduced-fat process cheese (Velveeta), cubed
9. teaspoon chili powder
10. tablespoons minced fresh cilantro
11. Baked tortilla chip scoops
12. Directions
13. Pour both cans of tomatoes into a colander over a small bowl; drain, reserving 1/3 cup liquid. Discard remaining liquid or save for another use.
14. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in cream cheese until melted. Add the tomatoes, process cheese, chili powder and reserved liquid. Cook and stir over low heat until cheese is melted. Stir in cilantro.
15. Keep warm; serve with tortilla chips. Yield: 3 cups.
16. Nutrition Facts: 1/4 cup (calculated without chips) equals 66 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 411 mg sodium, 6 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges:
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