Chile con Queso
Chile con Queso is a part of Tex-Mex and Southwestern cuisine taken from Northern Mexico, and is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often Velveeta or another processed cheese, Monterrey Jack or cream cheese), cream, and chile peppers. The chile peppers are often used in the form of the canned tomato and chile pepper mix. This dip is usually eaten with tortillas, tortilla chips, and can also be used as a condiment on Mexican or Tex-Mex dishes. The dip is usually served warm and though delicious, is usually packed full of fat and calories. Our rebuilt version is healthier, using a blend of low fat cream cheese and milk, and Cheddar cheese. We also served our dip with a healthy chip that is made with flax seeds, quinoa, and other whole grains.
- Lighter versions of the usual high fat cheeses are used, and low fat milk is used in place of cream.
- By choosing a healthy multi-grain tortilla for dipping, you increase nutritional value with added fiber and protein.
Chile con Queso
A healthier "rebuilt" version of this creamy Tex-Mex dip.
Yield: Serves 8
Prep Time: 10 mins
Cook Time: 29 mins
2 Teaspoons Olive Oil
1 Medium Onion, Peeled & Diced
2 Cloves Garlic, Peeled & Minced
1/2 Cup Light Beer
1/2 Cup Low Fat Milk
8 Ounces Low Fat Cream Cheese
1 3/4 Cup Shredded Sharp Cheddar (Orange Color)
1 (10 Ounce) Can Diced Tomatoes With Green Chilies, Drained
1 Tablespoon Lime Juice
Salt & Pepper
1 Teaspoon Chili Powder
Chopped Green Onions
Adapted from Eating Well magazne.
Heat the oil in a large pan, and cook the onions until soft and translucent.
Add the garlic, and cook until fragrant.
Add the beer and milk and bring to a simmer.
Add the cream cheese, Cheddar cheese and cook until melted.
Add the tomatoes and chilies, lime juice, salt, and chili pepper, and mix well.
Serve warm topped with chopped green onions along with healthy chips for dipping.