CHILE CON QUESO DIP
Yield Portion Size
256 portions
()
| 1 (#10) can |
Rosarita® Vegetarian Refried Beans
|
| 3 quarts | |
| 2 (#2-1/2) cans | |
| 6-1/2 quarts |
Cheddar cheese, shredded
|
| 6-1/2 quarts |
Monterey Jack cheese, shredded
|
| 6-1/2 cups |
Ripe olives, drained
|
| 3-1/4 cups |
Green onions, sliced
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 172 mg | 17% |
| Carbohydrate | 3 g | 1% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 8 g | 13% |
| Iron | 0 mg | 2% |
| Potassium | 24 mg | 0% |
| Calories | 113 kcal | 6% |
| Sodium | 298 mg | 12% |
| Protein | 6 g | 13% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 5 g | 23% |
| Sugars | 1 g | 0% |
| Dietary Fiber | 1 g | 3% |
| Vitamin C | 6 mg | 9% |
| Vitamin A | 470 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In stockpot, combine all ingredients. Mix well.
-
Step 2
Cook over low heat, stirring occasionally, until hot and cheese is melted.
-
Step 3
Serve hot with unsalted tortilla chips.
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