|Instant nonfat dry milk, reconstituted||3 cups|
|Cheese blend of American and skim milk cheeses, shredded||3 pounds 6 ounces|
|Margarine or butter||4 ounces|
|Chili powder||2 tablespoons|
|Ground cumin||1 tablespoon 1-1/2 teaspoon|
|Onion powder||1-1/2 teaspoon|
|Canned green chili peppers, chopped (optional)||2 ounces|
Combine milk, cheese, margarine or butter, and seasonings (optional). Stir over medium heat until cheese is melted and mixture is smooth, approximately 15 minutes.
Add green chili peppers (optional). Stir to combine.
To maintain smooth consistency, serve immediately or keep warm. (If sauce becomes too thick, add a small amount of milk, as needed, stirring well after each addition.)
Portion 1 1⁄2 oz ladle (3 Tbsp).
Nutrition Facts per Serving (3tablespoons)Calories: 99 kcal | Fat: 6.26 g | Saturated fat: 3.63 g | Cholesterol: 16 mg | Sodium: 476 mg | Carbohydrates: 3.3 g | Fiber: 0.1 g | Protein: 8.21 g | Calcium: 2390 %
This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.