Looking for a healthy side for Cinco de Mayo? Great recipes from Tanner Health System’s Get Healthy, Live Well that cut fat and calories, but not taste can help you continue to meet your healthy eating and fitness goals. Give this recipe for chile con queso a try today!
Chile Con Queso
Makes 4 cups
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 ¾ cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chilies (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
- 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
Make Ahead Tip: Cover and refrigerate for up to three days. Slowly reheat on the stove over medium heat or on medium in the microwave.
Note: We like the flavor of Rotel-brand diced tomatoes with green chilies the best in this dip. Choose original or mild, depending on your spice preference.
Serving Size: 1/4 cup
Calories: 84 calories
Total Fat: 5 g
Total Carbohydrates: 5 g
Cholesterol: 14 g
Potassium: 36 mg
Protein: 4 g
Sodium: 207 mg