Photo: William Dickey; Styling: Lisa Powell Bailey
Prep Time
15 Mins
Cook Time
1 Hour 30 Mins
Yield
Makes about 8 cups

Diced green chiles can be substituted for roasted green chiles.

How to Make It

Step 1

Melt butter in a large skillet over medium heat; add onion, and sauté until tender. Stir in diced pimiento and roasted green chiles, and sauté 1 minute. Set aside.

Step 2

Process 1 cup cottage cheese in blender until creamy.

Step 3

Place onion mixture, cottage cheese, and cubed cheese in a 4-qt. slow cooker; stir in evaporated milk. Cover and cook on LOW 1 hour and 20 minutes, stirring gently every 20 minutes. Stir before serving. Serve with assorted tortilla and corn chips and desired toppings.

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