Chile con Queso
This healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. This recipe replaces some of the cheese with a low-fat white sauce and uses sharp cheddar plus a splash of beer to boost the flavor. It cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.
Prep time: 20 minutes
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup pale ale (or other light-colored beer)
- 1 1/2 cups low-fat milk, divided
- 3 tablespoons cornstarch
- 1 3/4 cups shredded sharp cheddar, preferably orange
- 1 10-ounce can diced tomatoes with green chiles, drained or 1 1/4 cups drained petite-diced tomatoes (see note below)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- cayenne pepper to taste (optional)
- 1/4 cup sliced scallions
- 2 tablespoons chopped fresh cilantro
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
- Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.
We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.
Per 1/4 cup serving: 84 calories; 5g fat; 5g carbs; 4g protein; 0g fiber; 315mg sodium; 36mg potassium
Recipe from EatingWell