Chile Con Queso [Diabetic]

Chile Con Queso

Yield: 6 servings

Ingredients

* 1 (28 ounce) can low-sodium whole tomatoes in juice
* 2 cloves garlic, minced
* 1 medium onion, finely chopped
* 3/4 teaspoon ground ancho chile powder
* 3/4 teaspoon chile powder
* 1/4 teaspoon ground cumin
* 1 (15 ounce) can black beans with juice
* 1 (4 ounce) can chopped green chiles
* 3 tablespoons minced fresh parsley
* 1 tablespoon red wine vinegar
* 1/2 cup shredded Monterey Jack cheese
* 2 tablespoons minced cilantro

Directions

1. In a large nonstick skillet, over medium-high heat, cook the tomatoes, garlic, onion, ancho chile powder, chile powder, and cumin, stirring occasionally, until mixture starts to thicken, 8 -10 minutes.
2. Turn the heat to low and add the beans, chiles, 2 tablespoons of the parsley, and the vinegar; cook, stirring occasionally, until bubbly, about 5 minutes. Stir in the cheese.
3. Place in a serving dish or in individual bowls; top with the cilantro and remaining parsley.

Nutritional Information (Per Serving)
Calories: 144
Protein: 8 g
Sodium: 441 mg
Cholesterol: 8 mg
Fat: 3 g
Dietary Fiber: 7 g
Sugars: 7 g
Carbohydrates: 21 g
Exchanges: 1 Starch, 2 Vegetable, 1/2 Fat

Source: Forbidden Foods Diabetic Cooking
Author: Maggie Powers, Joyce Hendley

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/623.shtml