Ingredients
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2 tablespoons vegetable oil
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½ onion, diced
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1 tomato, diced
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10 large roasted green chile peppers, seeded and chopped
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½ cup shredded queso asadero (white Mexican cheese)
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¼ cup shredded Monterey Jack cheese
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¼ cup milk
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salt to taste
Directions
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Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.
Nutrition Facts (per serving)
| 115 | Calories |
| 7g | Fat |
| 11g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 115 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 13% |
| Cholesterol 11mg | 4% |
| Sodium 76mg | 3% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 6% |
| Total Sugars 6g | |
| Protein 5g | 10% |
| Vitamin C 230mg | 255% |
| Calcium 102mg | 8% |
| Iron 1mg | 7% |
| Potassium 386mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
