- 1 of 1 In a medium bowl, toss 8 oz shredded Monterey Jack with 1 tsp cornstarch. Transfer to a medium saucepan with 8 oz Velveeta cheese, cubed, and 1 cup milk. Heat over medium, stirring until melted, 5 to 8 minutes. Stir in 1 chipotle chile in adobo, chopped, and 1 tbsp of the adobo and transfer to a dish. Wrap 24 corn tortillas in damp paper towels; microwave 1 minute or until warm. Top queso with 1/2 avocado, diced, and 1/2 cup chopped cherry tomatoes.
Servings Per Recipe: 12
Per Serving: 259 kcal cal., 438 mg sodium, 10 g pro., 5 g sugar, 4 g fiber, 26 g carb., 6 g sat. fat, 13 g Fat, total