Chili Con Queso Con Surimi
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 5 servings
Ingredients
1 cup chopped onion
2 Tbs olive or vegetable oil
1 can (16 oz.) tomatoes, coarsely chopped
1 can (4 oz.) diced green chilis
8 oz (2 c.) shredded low fat or regular Monterey Jack cheese
8 oz (2 c.) shredded low fat cheddar cheese
1 Tbs cornstarch
8 oz Surimi Seafood, flake styled, or chunk style, coarsely
chopped
Directions
In 2-quart saucepan over medium heat, cook onion in oil until tender
but not brown, stirring occasionally. Add tomatoes and chilis, bring to a simmer and cook 5
minutes. Meanwhile, toss cheeses with cornstarch; gradually add to tomato mixture, stir until
melted. Stir in Surimi Seafood, turn into top of chafing dish or fondue pot to keep warm over
hot water, or alcohol or candle burner. Serve with corn chips, crackers and raw vegetables for
dipping.
Nutrition facts
Serving Size 1 serving
Calories 336
Calories from Fat 171 (51%)
% Daily Value*
29%Total Fat 19g
44%Saturated
Fat 8.8g
Polyunsaturated Fat 2.4g
Monounsaturated Fat 6.8g
17%Cholesterol 52mg
26%Sodium 619mg
6%Potassium 199mg
3%Total
Carbohydrate 10g
3%Dietary
Fiber 0.7g
Sugars 2g
Sugar Alcohols 0g
62%Protein 31g