Rating: 3 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

Diced green chiles can be substituted for roasted green chiles.

Kathy Holdman, Tornillo, Texas
Recipe by Southern Living November 2006

Gallery

Credit: William Dickey; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Process 1 cup cottage cheese in blender until creamy.

  • 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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