Can you believe holidays are getting close?  For those holiday get-togethers, I’d like to share a recipe.  This is a great recipe to fix in a Crock-Pot/Slow Cooker to take to a holiday party or pot-luck.  By the way, the Cook ‘N Carry Crock Pot is great for traveling in the car.  We gave one of these to my mother-in-law for Christmas one year.
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So many people love Qdoba’s 3-Cheese Queso, so much that you can even find the recipe on Food Network‘s site. We always order it when we go to Qdoba’s, but I would like a healthier version to fix at home.  So here’s a lower-fat version plus some substitutions in case you need them:
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Qdoba’s 3-Cheese Queso, Lower-Fat Version:

• 1 cup shredded Monterrey jack cheese, reduced-fat
  
• 1 cup shredded cheddar cheese, reduced-fat
• 1 cup American cheese  (Alpine Lace has 25% reduced fat)
  
• 1 cup Fat-Free Half & Half
• 3 roasted poblano peppers, finely chopped  (or canned chipotle peppers or green chilis, drained)
• 8 ounces tomatoes, finely chopped
• 1 1/2 teaspoon ground garlic  (or minced garlic from a jar)
• 1 teaspoon salt

Combine ingredients, cover, and cook in a slow cooker on low for 2 hours.   Stir occasionally.  Add just a little bit of milk if you need to thin it.
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Hope you enjoy this if you make it. At Qdobas, they serve it with tortilla chips flavored with a touch of lime. So good! Talking about all of this is making me hungry for Mexican food, so I think I’ll incorporate some into our menu this week!
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Monday:  Chicken tenders cooked in olive oil & fajita seasonings, refried beans, avocado slices, tortilla chips & salsa
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Tuesday: Homemade Chicken Enchilada Soup (This tasted so good last week and I think it helped me get over my cold a little faster because of the onion, garlic, and spices in it.)

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Wednesday:  Leftover Chicken Enchilada Soup

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Thursday:   Chicken Italian Pasta

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Friday: Pizza & salad (haven’t decided what kind of pizza  – have any ideas?)