Cabot Reduced Fat Chile Con Queso

Makes 10 servings

4 tablespoons Cabot Salted Butter
1-1/4 cups chopped onion (1 large)
1 (14 1/2-ounce) can diced tomatoes, drained
12 ounces Cabot 50% Reduced Fat Cheddar or 50% Reduced Fat Jalapeno Cheddar, grated (about 3 cups)
1 (7-ounce) can diced green chili peppers, drained
Tabasco Sauce (optional)

1. In medium saucepan, melt butter. Add onion and stir until tender. Add tomatoes and simmer until thickened, about 10 minutes.

2. Reduce heat to low. Add cheese and chili peppers and stir just until melted. Season with Tabasco to taste. Serve warm with baked tortilla chips.

Recipe submitted by Karen J. Casarin of Trumbull, CT.

Nutrition Analysis
Calories 146, Total Fat 10g, Saturated Fat 6g, Sodium 495mg, Carbohydrates 4g, Dietary Fiber 1g, Protein 11g, Calcium 250mg