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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined. | 2. For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low. | 3. For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2‐quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker. | 4. Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
cream cheese	4	ounces		334.53	3.969	8.0514	32.4324
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
chipotle chile	1	tablespoon	minced	-	-	-	-
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
monterey jack cheese	2	cups	shredded	-	-	-	-
american cheese	1	cup	shredded	-	-	-	-
tomato green chilies	1	can	diced drained diced minced drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.