854 low chili cheese Recipes

tortilla , wrap (italian herb flatout), laughing cow light swiss cheese, thick roasted red peppers

kidney beans, diced tomatoes, chopped green chilies, corn kernels, scallions, minced, ground cumin, oregano, corn tortillas, grated reduced-fat cheddar cheese, taco seasoning (optional)

hormel chili master chipotle chicken chilli, corn tortillas, low fat cottage cheese, low-fat cream cheese, chicken broth or 1 tbsp water, low-fat cheddar cheese, lowfat mozzarella cheese

potato , green chili, bacon and cheese cream soup with onions, water, chicken bouillon cubes, russet potatoes, medium to large dice about 1/2 to 3/4 of an inch square, yellow onion small dice , 1/4 inch, chopped dried parsley or fresh if you have it, unsalted butter or your favorite low cal substitute, chopped green chilies , if you have them fresh great, canned evaporated milk, bay leaf, accent , optional, oscar mayer real bacon bits, white american cheese or use low fat

red kidney beans, black beans, chopped green pepper, frozen corn, thawed, low-sodium crushed tomatoes, low-fat cheese dip, low-fat salsa, chili powder, shredded low-fat cheddar cheese, cumin, cornbread mix

whole wheat penne, low fat cottage cheese, part-skim ricotta cheese, part-skim mozzarella cheese, shredded, divided, olive oil, onion, chopped, garlic cloves, finely chopped, low-sodium crushed tomatoes, low-sodium tomato sauce, dried oregano, dried rosemary, chili flakes, salt, pepper, parmesan cheese (3/4 oz, grated )

refried beans, diced green chilies, guacamole, fat free sour cream, burrito seasoning mix (mccormick), taco blend cheese (mild cheddar & monterey jack with jalapenos), diced tomatoes, sliced ripe olives, green onion, diced, tortilla chips

onions, sliced, olive oil, cooked chicken, roasted green chilies, sliced, refried beans (or cooked beans of your choice), cream cheese, ground cumin, salt and pepper

egg whites, american cheese, red onion, chili powder (or less ), dry basil (or less )

chili beans, drained (such as ranch style beans. or you can go ahead and just use refried beans. don tsp use canned chili fo), butter-flavored cooking spray, chopped red bell pepper, chopped green bell pepper, chopped onion, jalapeno, seeded and chopped, minced garlic, chopped grilled chicken strips, chopped fresh cilantro, corn tortillas, shredded reduced-fat mexican cheese blend

fat-free refried beans, pinto beans, undrained, brown sugar, chunky salsa, catsup, boneless skinless chicken breasts, cut into 1-inch chunks, monterey jack cheese, shredded

chopped onion (1 medium), olive oil, chicken rice-vermicelli mix, chicken broth, water, chopped, cooked chicken, chopped, seeded tomato, canned, diced green chile pepper, drained, chili powder, dried basil, ground cumin, black pepper, shredded cheddar cheese

stale breadcrumbs, instant polenta, chopped fresh flat leaf parsley, garlic salt, grated parmesan cheese, chicken tenderloins, trimmed, nestle all natural natural style yogurt, canola oil cooking spray, mixed salad green, to serve, nestle all natural natural style yogurt, sweet chili sauce, garlic clove, crushed, chopped fresh coriander

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

boneless pork shoulder roast, mesquite liquid smoke, salt, cumin, coriander, chili powder, beef broth (low fat , low salt), extra virgin olive oil, cooked hominy, cilantro, leaves only finely chopped, hot green tomatillo salsa, stewed mexican tomatoes, scallions (about 20), finely chopped, cumin, salt and pepper to taste, green enchilada sauce, chopped fire roasted chilies, shredded mexican cheese, for garnish

boneless skinless chicken breasts, onion, chopped, garlic powder (or equivalent fresh or dried minced garlic), vegetable oil, great northern beans, rinsed and drained, carton swanson chicken broth (light, low fat, low sodium ), chopped green chilies, mushrooms, sliced and drained, chopped, salt, ground cumin, dried oregano, pepper, cayenne pepper, light cream cheese (or neufchatel), low-fat milk , and 1/3 cup flour shaken vigorously

chicken breasts, boneless, skinless & cubed into 1/2 inch pieces, yellow onions, large dice, red bell peppers, large dice, yellow bell peppers, large dice, frozen corn, thawed and drained, tomatoes, diced , fire-roasted (1 can), tomatoes, whole , peeled plum tomatoes (1 can), low sodium chicken broth or 1 1/2 cups low sodium stock, heavy cream, beer, garlic, minced (about 2-3 cloves), butter, canned diced green chiles, ground cumin, ground coriander, cayenne pepper, chili powder, onion powder, crushed red pepper flakes, ground cinnamon, ground nutmeg, soy sauce, kosher salt & freshly ground black pepper, to taste, chopped scallion, pickled jalapeno, shredded cheddar-jack cheese, corn chips

eggplant, peeled and diced 1/2-inch cubes about 3- 4 cups, onion , diced about a cup, green chilies, low-fat cream cheese, mushrooms, chopped, cooked chicken, cubed, tomatoes, diced or 1 (15 oz) can salsa, could be substituted, chili powder, garlic powder, ground cumin, low-fat cheddar cheese, shredded, olive oil, for sauteing, flour tortillas , buritto wrappers i use mission brand 96% fat free