Chili con Queso - Another Delicious 365 Crockpot Dip

12 servings
2 small poblano chilies, halved 2 cups (8 ounces) shredded reduced-fat processed cheese
1 cup (4 ounces) shredded reduced-fat sharp
Cheddar cheese 1/2 cup each: finely chopped onion, tomato 1/2 teaspoon dried oregano leaves 2-4 tablespoons 2% reduced-fat milk Tortilla chips

Per Serving:
Calories: 72
% of calories from fat: 26 Fat (gm): 2.8 Saturated fat (gm): 1.8 Cholesterol (mg): 9.1 Sodium (mg): 412 Protein (gm): 7.4 Carbohydrate (gm): 5.7

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0; Bread: 0.5 Meat: 1.0 Fat: 0.0

1. Place chilies, skin sides up, on baking pan.
Bake at 425 degrees until chilies are browned and soft, about 20 minutes. Cool; discard seeds and stems and chop coarsely.
2. Place cheeses in 11/2-quart crockpot; cover and cook until cheeses are melted, about 30 minutes. Add remaining ingredients, except tortilla chips; cover and cook until hot, 1 to 11/2 hours. Serve with tortilla chips.