Nachos a La Minimart

A low fat version of spicy cheese dip and chips, this idea came out of nostalgia for college-style "dinner" from 7-11 after a late night at the bar.

• Ready In: 11 mins
• Serves: 2
• Yields: 2

Ingredients

• 2  tablespoons flour
• 2 1⁄2 tablespoons I Can't Believe It's Not Butter® Spread
• 2 1⁄2 cups skim milk
• 1 1⁄2 tablespoons fat free cream cheese
• 4  slices fat-free American cheese
• 1⁄8 teaspoon  garlic salt
• 1⁄4 teaspoon salt
• 1 (12 ounce) jar  pickled jalapeno peppers
•  baked corn tortilla chips

Directions

1. Pre heat oven broiler.
2. Make a roux by cooking the flour and butter in a non-stick pan at medium heat, stir constantly for approx 4 minutes.
3. Add milk, cream cheese and american cheese to roux and continue heating until cheese is melted and mixture is smooth.
4. Sprinkle in the garlic salt and sea salt.
5. Add a few tablespoons of the juice from the picked jalapeno jar, to taste.
6. Continue heating on low for another 2-3 minutes.
7. In the meantime, crisp the chips under the broiler for a minute or two.
8. Top chips with cheese and as many jalapeno peppers as you can stand.
9. Serve in a flimsy plastic compartment bowl for extra authenticity!