Pumpkin Chile Con Queso
Serves 16
Time 20 min
This lightened-up version of a Tex-Mex favorite is ideal for cooler weather, flavored with rich pumpkin and spicy tomatoes. Serve with tortilla chips or raw veggies for dipping. Keep it warm for serving in a slow cooker!
Special Diets:
Ingredients
- 1 3/4 cup low-sodium vegetable broth
- 2/3 cup pumpkin purée
- 1/4 cup all-purpose flour
- 1 (10-ounce) can 365 Everyday Value® Organic Petite Diced Tomatoes with Jalapeños & Cilantro, drained, liquid reserved
- 1/2 pound (about 2 cups) shredded Mexican blend cheese
- 1/4 cup light sour cream
Method
In a medium pot, vigorously whisk together broth, pumpkin, flour and reserved tomato liquid until well combined.
Bring just to a boil over medium-high heat, whisking often, and then lower heat to medium-low and simmer until silky and thickened, 2 to 3 minutes.
Remove from the heat and gently stir in cheese, a handful at a time.
When completely melted, stir in tomatoes and sour cream and serve warm.
Nutritional Info:
Per serving: about 1/4 cup, 100 calories (60 from fat), 7g total fat, 4.5g saturated fat, 20mg cholesterol, 180mg sodium, 6g carbohydrates (1g dietary fiber, 2g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
See our Terms of Service.
Ingredients
- 1 3/4 cup low-sodium vegetable broth
- 2/3 cup pumpkin purée
- 1/4 cup all-purpose flour
- 1 (10-ounce) can 365 Everyday Value® Organic Petite Diced Tomatoes with Jalapeños & Cilantro, drained, liquid reserved
- 1/2 pound (about 2 cups) shredded Mexican blend cheese
- 1/4 cup light sour cream