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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute onion, tomatillos and jalapeno in butter until soft. Add tomatoes, mashing any large pieces. Add cumin, cheese, salsa, green chilies, cilantro, and cook on low heat until cheese is melted. Stir often. Add milk or cream as needed to achieve desired consistency. Remember that the dip will thicken as it sits in the crockpot and as it cools. | 2. Transfer queso to a small crock pot on "warm" setting. | 3. Serve with tortilla chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomatillo	3		chopped	435.4492	79.4695	13.0635	13.8799
jalapeno	1		seeded minced	-	-	-	-
tomato green chilies	2	cans		25.2167	0.0	5.61	0.1417
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
velveeta mexican cheese	1		cubed	25.2167	0.0	5.61	0.1417
sharp cheddar cheese	1		grated	-	-	-	-
salsa	1/4	cup		18.85	4.316	0.988	0.1105
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
cilantro	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
milk cream	1/4	cup		-	-	-	-

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