Skinny Nacho Cheese

Servings: 8

Ingredients:
2 Tbsp. Light Butter
2 Tbsp. Whole Wheat White Flour
1/4 C. Reduced Sodium Vegetable Broth
1/2 C. Reduced Fat 2% Milk
1 (10 Oz.) Can ‘No Salt Added’ Diced Tomatoes with Green Chilis
6 Oz. (1 1/2 C.) Shredded Reduced Fat Cheese (I used a Mexican Blend & Cheddar)
Salt & Pepper
Sweet Mini-Peppers for serving

Directions:

Place the 2 Tbsp. butter and 2 Tbsp. flour to a small pot.

Add in the 1/4 C. broth and heat over medium heat, whisking constantly until the mixture begins to bubble.

Slowly whisk the 1/2 C. milk and the can of diced tomatoes with green chilis into the mixture until well combined.

Turn the heat up to medium-high and allow the mixture to come to a simmer while still constantly whisking.

As the mixture comes to a simmer, it will begin to thicken.

Once the mixture is thick enough to coat the back of a spoon, turn the heat off.

Stir in the shredded cheese, one handful at a time until it’s melted into the sauce.

If needed, place the pot over a low flame to help the cheese melt; or if it’s too thick add in a touch more broth.

From theskinnyfork.com