Mary Shivers recipie for Southern Vegetable Queso came in second place at Allens Inc. Fest Your Veggies on This recipe contest in June. The recipe contest is part of Allen’s efforts to celebrate eating vegetables and getting creative in the kitchen.
The top three winners are featured on Allens Webstie and celebrated on Facebook.com/Allens Veggies.
Judged on innovation, flavor and visual appeal, a first, second and third place prize was awarded in each fo the contest’s three categories. First place winners receive a one-year supply, second place receives a six-month supply and third place garners a one-month assortment of Allens product.
Allens is a family-owned and operated company, headquartered in Siloam Springs, Ark., and has been in the vegetable business since 1926.
Southern Vegetable Queso
1 cup fat free milk
1 cup fat free sour cream
1 pound reduced fat processed cheese product, cubed
1 8-ounce package fat free cream cheese, cubed
1/2 teaspoon Creole seasoning
1 15.5-ounce can Allen’s Fresh Shelled Southern Peas, rinsed and drained
1 15.5-ounce can Allen’s No Salt Whole Kernen Corn, drained
1 15.5-ounce can Allen’s Cut Yellow Squash, drained and diced
1 4-ounce can diced green chiles
2 medium tomatoes, finely diced and drained
Baked tortilla chips
Place all ingredients except tomatoes and chips in a slow cooker. Cook on low for 3-4 hours until cheese is melted, stirring occasionally. Stir in tomatoes. Serve with chips.