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Tomato Chips with Italian Queso with Extra Melt® Monterey Jack Cheese Sauce

Yield: 100 servings | Serving Size: 8-10 chips with 1 ounce queso

Tomato Chips with Italian Queso recipe

Ingredients

  • Tomato Chip Ingredients
  • 9 pounds | Plum tomatoes
  • As needed | Kosher salt
  • As needed | Pepper
  •  
  • Italian Queso Ingredients
  • 12 to 14 ounces ( to 1 3/4 cups) | White wine
  • 1 (5-pound) pouch | Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce
  • 1 cup | Roasted red peppers, drained, diced
  • 1 to 1 1/2 tablespoons | Dried basil
  • 1 to 1 1/2 tablespoons | Garlic powder
  • 1 to 1 1/2 tablespoons | Rubbed sage
  • 2 to 2 1/4 teaspoons | Dried oregano
  • 1 cup | Fresh basil, chiffonade

Preparation

STEP 1

Slice tomatoes 1/8-1/4 inch thick; season with salt and pepper. Dehydrate in dehydrator 3-4 hours.

STEP 2

When ready for service, heat wine to boiling in non-reactive saucepan. Add all remaining ingredients except basil. Heat to 165°F. Stir in basil.

STEP 3

For each serving, place 8-10 tomato chips into small ramekin alongside 1 ounce cheese dip.


Nutritional Information

  • Serving Size8-10 chips with 1 ounce queso
  • Calories89 calories
  • Fat 6 grams
  • Sat. Fat 4 grams
  • Trans Fat 0 grams
  • Cholesterol 17 milligrams
  • Sodium 332 milligrams
  • Carbohydrates 4 grams
  • Dietary Fiber 0.5 grams
  • Sugars 0 grams
  • Protein 4 grams
  • Vitamin A 364 IU
  • Vitamin C 5 milligrams
  • Calcium 108 milligrams
  • Iron 0.17 milligrams

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