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Ingredients
- 1 c. lowfat milk
- 2 1/2 lb shredded jalapeno monterey jack cheese
- 1 c. baby spinach finely minced
- 1 x 4-oz jar diced pimento well-liquid removed
- 1 c. finely diced yellow onion
- 1 c. finely diced tomato
Directions
- Over low heat, hot lowfat milk in a large, heavy pan (the heavier the pan, the less likely your mix will scorch).
- When lowfat milk is hot to the touch (after about 10 min), slowly stir in cheese. Wait for cheese to heat completely (about 1/2 hour), stirring occasionally, then add in remaining ingredients. Mix thoroughly and remove from heat. Mix is best when reheated in the microwave.
- Note: Don't attempt to make this recipe in a crockpot; the cheese won't heat correctly. Also, it's best to use a processed cheese. High-quality cheese becomes lumpy when it melts.
- Yield: 4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1701g | |
| Calories 529 | |
| Calories from Fat 82 | 16% |
| Total Fat 9.67g | 12% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 163mg | 7% |
| Potassium 3440mg | 98% |
| Total Carbs 99.06g | 26% |
| Dietary Fiber 35.9g | 120% |
| Sugars 61.62g | 41% |
| Protein 26.95g | 43% |
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