 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
Ingredients:
1/4 c butter |
1 small onion, finely chopped |
1- 4 oz jar(s) diced pimiento, undrained |
2 - 4 0z can(s) roasted diced green chiles |
1c cottage cheese |
2 - 16 oz loaf(s) velveeta |
1 - 5 oz can(s) evaporated milk |
tortilla chips |
grape tomatoes, green onions, finely chopped jalapeno |
Directions:
1. Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.
2. Process 1 C cottage cheese in blender until creamy.
3. Place onion mixture, cottage cheese, and cubed cheese in a 4- qt slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes. Stirring gently every 20 minutes. Serve with corn chips and desired toppings.
|
|