Slow Cooker
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Ingredients
- 2 Tbsp butter
- ½ cup finely chopped red bell pepper
- ⅓ cup finely chopped onion
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1 lb yellow American cheese, cut into ½-inch chunks
- 1 lb white American cheese, cut into ½-inch chunks
- 1 (16-oz) carton half-and-half
- 1 Tbsp ground cumin
- ½ tsp ground chipotle chile pepper
- 2 (5-oz) pkg grain-free tortilla chips
Instructions
- Melt butter in a small saucepan over medium heat. Add bell pepper, onion, jalapeños, and garlic; cook, stirring often, 5 to 6 minutes or until onion is tender. Transfer mixture to a 4- to 6-quart slow cooker.
- Add cheeses, half-and half, cumin, and chipotle chile pepper. Cover and cook on LOW 4 to 6 hours, stirring occasionally, until cheese is melted and mixture is smooth. Serve warm with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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