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- Preparing Time: 2 hours
- Total Time: -
- Served Person: 16
- 1 tablespoon vegetable oil
- 1/2 cup sour cream
- cooking spray
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 tablespoons chopped fresh cilantro
- 1/3 cup 2% milk
- 1/2 cup mexican-style shredded four-cheese blend
- 1 (5 ounce) can evaporated milk
- 1 pound processed cheese (such as velveeta®), cubed
- 1 (10 ounce) can diced tomatoes with green chiles (such as rotel®)
- 1/3 (8 ounce) package cold cream cheese, cubed
- 1 poblano pepper, seeded and chopped
- 1/2 yellow onion, chopped
- 2 small jalapeno peppers, seeded and chopped
- 1/3 cup canned chopped green chiles
- 2 teaspoons garlic, minced
- Carbohydrate 6.9
- Cholesterol 38
- Fat 14.4
- Protein 8.2
- Sodium 580
- Calories 188 calories;
Turn a slow cooker (such as Crock Pot(R)) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour. Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.
