Green Chile Nacho Cheese Dip

  • Yield: 8 servings

If poblanos are not available, canned chopped green chiles are a substitute.


3 poblano chiles
1/2 red onion, minced
1pound Velveeta cheese, cut into small pieces
1cup shredded low-fat monterey jack cheese
1cup prepared tomato salsa
1teaspoon smoked paprika
1/2cup beer or white wine


  1. Place green chiles in a baking dish and place under a preheated broiler 10 to 15 minutes, turning occasionally. When well charred, peel skin off and remove core and seeds. Chop chiles. If you have a grill, grill chiles over hot coals or a preheated gas grill and then peel, core, seed and chop.
  2. Place chopped chiles, onions, cheeses, salsa, paprika and beer in a nonreactive medium saucepan over low heat and, stirring often, cook until cheese is melted. Stir to combine well.

Nutritional Info *per serving

  • Calories 212
  • Fat 14g
  • Saturated Fat 9g
  • Cholesterol 48mg
  • Sodium 1052mg
  • Carbohydrate 9g
  • Fiber .34g
  • Sugars 6g
  • Protein 13g