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Skinny Queso

Name: Skinny Queso
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16 servings
Ingredients: 1 onion, chopped; 3 garlic cloves, minced; 1 poblano pepper, diced; 1 jalapeno, diced; 1/2 cup low sodium chicken broth; 1 1/4 cup skim milk; 3 tbsp cornstarch; 10 oz can diced tomatoes with green chiles, drained; 1 3/4 cup reduced fat shredded cheddar cheese (I prefer sharp cheddar); 1/4 cup fresh cilantro, chopped; 1 tsp. lime juice; 1 tsp salt; 1/4 tsp black pepper; 1/2 tsp ground cumin; 1 tsp ancho chili powder

By Kristen Mccaffrey Jan 23, 2012

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source: slenderkitchen.com

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Calories

4.2g

Carbs

2.7g

Fat

4.5g

Protein

Weight Watchers^® SmartPoints™

(2 PointsPlus^®)

Recipes Content

Recipe

100 Calories, Kid Friendly, Make Ahead, Mexican, Quick and Easy

Appetizer, Side Dish, Snack

Vegetarian, Low Carb, Weight Watchers^®, Gluten Free

Rating: 0 - 1 comment

It is just too hard not to want to dip watching Football on Sundays. I have tried just dipping veggies in hummus, carrots in skinny ranch, baked chips and salsa, and as much as I love of those things, I just can’t resist queso. Literally I have to save points for it every weekend because someone inevitably brings queso, and I have to eat it whether it is delicious and homemade or out of a jar. My favorite kind of queso is homemade, has no beans or meat, and has lots of spice, so this recipe mirrors that. However, you could easy saute some hamburger to start the recipe, or throw in some beans. Make it however you like it. I adapted this recipe from one that was passed around at a WW meeting, adding lots more spice. If you don’t want it quite as spicy, eliminate the jalapeno.

Prep Time

Skinny Queso

Prep Time:

5 min

Cook Time:

15 min

Total Time:

20 MINUTES

Ingredients

1 U onion, chopped
3 U garlic cloves, minced
1 U poblano pepper, diced
1 U jalapeno, diced
1/2 cup low sodium chicken broth
1 1/4 cup skim milk
3 tbsp cornstarch
10 oz can diced tomatoes with green chiles, drained
1 3/4 cup reduced fat shredded cheddar cheese (I prefer sharp cheddar)
1/4 cup fresh cilantro, chopped
1 tsp. lime juice
1 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1 tsp ancho chili powder

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Nutritional Facts

Serving Size:

1/4 cup (91g)

Amount Per Serving

Calories 75

Calories from Fat 24

% Daily Value *

Total Fat 3g

Saturated Fat 2g

Cholesterol 29mg

10%

Sodium 157mg

Total Carbohydrate 4g

Dietary Fiber 1g

Sugars 2g

Protein 5g

Directions

In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.
Bring a medium to large sauce pan up to medium heat and spray non fat coking spray. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.
Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.
Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.
Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.
Serve with homemade baked tortilla chips. To cook, preheat oven to 400 degrees. Cut corn tortillas in 1/4′s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt. Cook for 10-15 minutes until crispy.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Samantha Schmidt

on May 7, 2017 - 19:22

Does this reheat well? If I make a batch and want to eat it over the course of a week or so would that be feasible or is this dip better to eat fresh after its made?