Touchdown Crockpot Cheese Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A meaty, cheesy dip with homemade tortilla chips that'll make 'em dance in the end zone.
Ingredients
- 3 (8 oz) packages cream cheese, room temperature, cubed
- 2 (15 oz) cans meat chili, good quality
- 1 (10 oz) can diced tomatoes and green chilies, drained
- 2 cups sharp pepper Jack cheese, shredded
- 2 teaspoons chili powder
- peanut oil, for frying
- 10 (5 inch) corn tortillas, cut into 6 triangles (each)
- salt, to taste
Instructions
- Add the cream cheese, chili, tomatoes and chilies, chili powder and pepper Jack cheese to a slow cooker set on low heat. Cover with lid and cook for 1 hour, or until cheese is melted and gooey.
- Preheat fryer to 350 ° . Fry tortilla triangles until crispy and golden, about 1 to 2 minutes. Remove from oil and sprinkle with salt.
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