Saturday, February 15, 2014

Chili Con Queso

I can't begin to tell you how yummy this is!  This is a lighter alternative to the velveeta queso dip.  We served this with Quaker Popped Chips.  Loved this!

Chile Con Queso

1 10-ounce can diced tomatoes, drained
1/2 cup diced Anaheim chilies
1/2 cup light ale beer**** Beth used beef broth
1 3/4 cups reduced fat shredded sharp Cheddar
1 1/4 cups skim milk
1 large onion, chopped
3 cloves garlic, minced
3 tbsp cornstarch
1/4 cup fresh cilantro, chopped
1/4 cup sliced green onions
2 tsp lime juice
1 tsp salt
1/8 tsp black pepper
1 tsp ground cumin
1 tsp chili powder

Spray a large saucepan with non fat cooking spray and set 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 1/4 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, chilies, lime juice, salt, pepper, cilantro, green onions, chili powder and cumin . Serve warm, garnished with a bit of cilantro.

Entire recipe makes 4 cups
Serving size is ¼ cup
Each serving = 1 Points +

PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber


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