YIELD: 16 servings
1 large onion, chopped
3 cloves garlic, minced
1 diced poblano
1 diced jalapeno
½ cup chicken broth
1¼ cup skim milk
3 tbsp cornstarch
1 10-ounce can diced tomatoes with chiles, drained
1¾ cups reduced fat shredded sharp Cheddar
¼ cup chopped fresh cilantro
juice of one lime
1 tsp salt
¼ tsp black pepper
½ tsp tsp ground cumin
1 tsp ancho chili powder
1. In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.
2. Bring a medium to large sauce pan up to medium heat and spray non fat coking spray. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.
3. Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.
4. Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.
5. Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.
6. Serve with homemade baked tortilla chips. To cook, preheat oven to 400 degrees. Cut corn tortillas in 1/4′s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt. Cook for 10-15 minutes until crispy.
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