Beef and Kale Queso Fundido

Main Ingredient: Pot Roast
Servings: 8 to 12 appetizer servings.

Recipe

Ingredients

8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 1-1/2 cups)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beer
2 cups shredded regular or reduced-fat Mexican cheese blend
1 tablespoon cornstarch
1 cup finely chopped kale leaves
Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices

Instructions

1. Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated.

2. Reduce heat to low; cook 3 to 6 minutes, adding cheese mixture, 1/2 cup at a time, and stirring constantly until cheese is melted. Do not boil.

3. Stir in beef and kale; continue cooking 3 to 5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.

Nutritional Information

Nutrition information per serving, 1/8 of recipe using regular Mexican cheese blend and without serving suggestions: 209 calories; 14 g fat (7 g saturated fat; 5 g monounsaturated fat); 59 mg cholesterol; 365 mg sodium; 5 g carbohydrate; 1.0 g fiber; 16 g protein; 3.9 mg niacin; 0.1 mg vitamin B6; 1.0 mcg vitamin B12; 1.4 mg iron; 12.1 mcg selenium; 2.8 mg zinc; 37.1 mg choline.

This recipe is an excellent source of protein and niacin; and a good source of vitamin B12, selenium and zinc.

Nutrition information per serving, 1/12 of recipe using regular Mexican cheese blend and without serving suggestions: 139 calories; 9 g fat (5 g saturated fat; 3 g monounsaturated fat); 40 mg cholesterol; 243 mg sodium; 3 g carbohydrate; 1.0 g fiber; 11 g protein; 2.6 mg niacin; 0.1 mg vitamin B6; 0.6 mcg vitamin B12; 0.9 mg iron; 8.0 mcg selenium; 1.9 mg zinc; 24.8 mg choline.

This recipe is an excellent source of protein; and a good source of niacin, vitamin B12, selenium and zinc