This Tex-Mex appetizer gets a summer twist with the addition of summer corn. To tame the flame, use less hot sauce and swap out pepper Jack for Monterey Jack cheese.
Ingredients
- 2 ears of fresh corn
- 6 oz American cheese, cut up
- 1 (4 oz) can diced green chillies, undrained
- 1 medium tomato, finely chopped
- ½ tsp chili powder
- 4 dashes hot sauce
- 2 tbsp low-fat milk
- 4 oz pepper Jack cheese, coarsely grated
- Tortilla chips, to serve
Steps
- Cut kernels from the corn cobs into a medium microwave-safe bowl. To bowl, add the American cheese, green chilies, tomato, and chili powder. Cover bowl with vented plastic. Microwave 2–3 min., until cheese is mostly melted, stirring halfway through.
- Into bowl, stir the hot sauce, milk, and pepper Jack cheese. Microwave another 1 min., until cheeses are melted. Stir to combine. Serve immediately with the tortilla chips.
Tips
Keep the queso melty and warm by serving it in a mini slow cooker.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
Tags
- Nut Free
- vegetarian
- gluten free
- July/Aug 2020
- Egg Free
Nutrition information
- Calories 73kcal 4%
- Fat 4.1g 6%
- Saturated fat 2.1g 11%
- Carbs 6.4g 2%
- Sodium 121mg 5%
- 2.5g sugar
- 1.1g fiber
- 3.9g protein
- 12mg cholesterol
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