Ingredients
- 14.5 oz cans reduced-sodium chicken broth
- 1 cup shredded Monterey Jack cheese (4 oz)
- 1 cup low-fat evaporated milk
- 1 cup coarse yellow cornmeal
- 1 cup frozen whole kernel corn
- 4 oz can diced green chiles, undrained
- 1 tsp dried oregano, crushed
- 2 cloves garlic, minced
- ¾ cup quartered cherry tomatoes
- Fresh oregano leaves
How to Make It
- Line a 3-½- or 4-quart slow cooker with the slow cooker liner. Coat liner with cooking spray. In a large bowl combine broth, cheese, evaporated milk, cornmeal, corn, green chiles, dried oregano, and garlic. Transfer cornmeal mixture to prepared slow cooker.
- Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-½ to 4-½ hours, stirring once halfway through cooking time. Turn off cooker. Let stand, covered, for 30 minutes before serving, stirring occasionally. Just before serving, top with tomatoes and fresh oregano.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 111 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 12 mg 4% |
Sodium 250 mg 4% |
carbohydrates 14 g 11% |
Dietary Fiber 1 g 3% |
Sugars 1 g 1% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |