Chile Con Queso

Chile Con Queso

Burris, Ken

Provided by: EatingWell

20 mins total 20 mins prep 84 calories/serving Full Screen

Servings

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.

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 tablespoons cornstarch
• 1 3/4 cups shredded sharp Cheddar, preferably orange
• 1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
• 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

Directions

• 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.
• 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.
• Note: 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.
• To Make Ahead: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.

• Filed under:
• Cheese,
• Vegetable,
• Tomato,
• Mexican,
• Easy,
• 30 Minute,
• Quick,
• Low Carb,
• Low Cholesterol,
• Vegetarian,
• Healthy,
• Appetizer,
• Snack,
• Dinner,
• Fall,
• Spring,
• Summer,
• Winter,
• Fourth of July,
• Super Bowl,
• New Year,
• Entertaining

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Comments

[diamondodge]

04:12 PM on 01/21/2012

um, NO. Queso should be made with MONTEREY JACK CHEESE, NOT CHEDDAR!!!

[dickn2000b]

06:48 PM on 01/21/2012

Unless of course it's Mexican queso, which calls for queso asadero a white Mexican cheese.
Or Caribbean queso which calls for Queso Media Luna. Shall I continue? The point is different cultures use different ingredients, in this case, cheese for recipes with the same name.

[maria52]

03:55 PM on 01/13/2012

Wow. Just saw that chili con queso dip recipe. I want to make that yesterday... I can't wait to have that with my favorite corn chips..... name starts with a "D".... hee hee hee