Nachos a La Minimart

Name: Nachos a La Minimart
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
Yield: 2 , 2 serving(s)
Ingredients: 2 tablespoons flour; 2 1/2 tablespoons I Can't Believe It's Not Butter® Spread; 2 1/2 cups skim milk; 1 1/2 tablespoons fat free cream cheese; 4 slices fat-free American cheese; 1/8 teaspoon garlic salt; 1/4 teaspoon salt; 1 (12 ounce) jar pickled jalapeno peppers; baked corn tortilla chips

Submitted by Diane Ludy

"A low fat version of spicy cheese dip and chips, this idea came out of nostalgia for college-style "dinner" from 7-11 after a late night at the bar."

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photo by Diane Ludy

Ready In:: 11mins
Ingredients:: 9
Serves:: 2

ingredients

2 tablespoons flour
2 ¹⁄₂ tablespoons I Can't Believe It's Not Butter® Spread
2 ¹⁄₂ cups skim milk
1 ¹⁄₂ tablespoons fat free cream cheese
4 slices fat-free American cheese
¹⁄₈ teaspoon garlic salt
¹⁄₄ teaspoon salt
1 (12 ounce) jar pickled jalapeno peppers
baked corn tortilla chips

directions

Pre heat oven broiler.
Make a roux by cooking the flour and butter in a non-stick pan at medium heat, stir constantly for approx 4 minutes.
Add milk, cream cheese and american cheese to roux and continue heating until cheese is melted and mixture is smooth.
Sprinkle in the garlic salt and sea salt.
Add a few tablespoons of the juice from the picked jalapeno jar, to taste.
Continue heating on low for another 2-3 minutes.
In the meantime, crisp the chips under the broiler for a minute or two.
Top chips with cheese and as many jalapeno peppers as you can stand.
Serve in a flimsy plastic compartment bowl for extra authenticity!