Chile Con Queso - 21g Carbs, 7g Fiber, 7g Sugar
From: Forbidden Foods Diabetic Cooking
Servings: 6
1 (28 oz can) low-sodium whole tomatoes in juice
2 cloves garlic, minced
1 medium onion, finely chopped
3/4 tsp ground ancho chile powder
3/4 tsp chile powder
1/4 tsp ground cumin
1 (15oz can) black beans with juice
1 (4oz can) chopped green chiles
3 Tbsp minced fresh parsley
1 Tbsp red wine vinegar
1/2 cup shredded Monterrey Jack cheese
2 Tbsp minced cilantro
In a large nonstick skillet, over medium-high heat,
cook the tomatoes, garlic, onion, ancho chile powder,
chile powder, and cumin, stirring occasionally,
until mixture starts to thicken, 8 -10 minutes.
Turn the heat to low and add the beans, chiles, 2 tablespoons
of the parsley, and the vinegar; cook, stirring occasionally,
until bubbly, about 5 minutes. Stir in the cheese.
Place in a serving dish or in individual bowls;
top with the cilantro and remaining parsley.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
144 Calories, 3g Fat, 8mg Cholesterol, 441mg Sodium,
21g Carbs, 7g Dietary Fiber, 7g Sugars, 8g Protein
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat
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