Chile Con Queso

Share this page
Pin It
Healthy Living

Healthy Recipes
Provided by

< BACK
Chile Con Queso

Chile Con Queso

Our 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. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.

Serves 16

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 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 tablespoon cornstarch
  • 1 3/4 cups shredded sharp Cheddar, preferably orange
  • 1 10-ounce c diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
  • 2 tablespoon lime juice
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • Cayenne pepper, to taste (optional)
  • 1/4 cup sliced scallions
  • 2 tablespoon chopped fresh cilantro

Cooking Directions

Step 1

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.

Step 2

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.


Comments



  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
  • Millitary friendly schools