Healthy Chili Con Queso
A healthier version of it's more traditional cousin, this sacrifices none of the taste, but loses some of the fat.
Here's how to make it.
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 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles, (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.
Tip & Notes
Prep Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.
Tips: Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.
Per 1/4-cup serving: 84 calories; 5g fat (3g sat, 2g mono); 14mg cholesterol; 5g carbohydrates; 4g protein; 0g fiber; 315mg sodium; 36mg potassium;
Exchanges: 1/2 high fat meat