Skinny Chile con Queso Dip

Even if I’m trying to eat healthfully, all bets are off once I see a warm, gooey bowl of queso dip. 


You really can’t beat a batch of this melted cheesy comfort food -- the savory flavor, kick of bold spices and easily-scooped texture makes for the perfect snack.

But the nutritional info for a classic bowl of queso isn't so perfect. It's full of calories and fat, and the tortilla and corn chips that are used to scoop up the gooey goodness aren't much better. Instead of sabotaging your diet, make this batch of Skinny Chile con Queso Dip instead.

I adapted this recipe from one I found on Skinnytaste, and adjusted the spiciness to my liking. I only used one full jalapeno, and the whole batch was pretty spicy.  

The flavor from the chiles, jalapenos*, cilantro and diced tomatoes is so bold, you won't even be able to tell the other ingredients are low-fat and fat-free. Whip up this cheesy treat for your next tailgate, or bring it with you to a watch party. Hungry fans will love the dip, and no one needs to know it's low-fat (shhhh).

*Note: Be careful when cutting and seeding the jalapenos. I recommend wearing latex gloves to avoid burning your skin or, worse, getting any jalapeno juice in your eye or nose. I learned this the hard way.

Ingredients
  • 1 cup non-fat milk
  • 3 tbsp cornstarch
  • 2 cups shredded reduced fat cheese (I used Trader Joe's Shredded Lite Mexican Blend)
  • 1 tsp oil (vegetable or canola)
  • 1 cup minced onion
  • 1 clove garlic, minced
  • 1 deiced poblano pepper
  • 1 diced and seeded jalapeño (more for a spicier batch)
  • 1/2 cup low-sodium chicken broth
  • 10 oz can diced tomatoes, drained
  • 1/8 cup fresh cilantro, chopped (optional)
  • 1 lime, juiced
  • Salt and pepper to taste
  • 1/2 tsp ground cumin
Directions

Heat large saucepan over medium heat, and add oil. Then add garlic, onions, jalapeno and poblano peppers. Cook for about 5 minutes until ingredients soften. Peppers and onions will emit a strong, spicy aroma when heated, so be mindful of this while cooking. (It's a great way to open up your sinuses -- make sure there are some tissues on hand).

In a small bowl, whisk 1/4 cup of milk and cornstarch. Set aside.

Add remaining 1/4 cup of milk and broth. Bring mixture to a boil, and cook for about 2-3 minutes.

Add cornstarch and milk mixture, and stir. Simmer until mixture boils and thickens. Turn heat down to low, and add tomatoes, cilantro, lime juice and spices. Mix in cheese until it melts and gets bubbly.

Keep on low heat and stir in all ingredients until smooth. Best served hot.

Makes: 3 Cups

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