We stumbled on this recipe at Slender Kitchen, and I knew we had to try it!!!
A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it’s hot!
Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I’m adding this one to the list’!
Served it with Beanitos black bean chips, love them! You can use any light baked chip you desire.
Weight Watchers Skinny Queso
Points: 1 Weight Watchers PointsPlus
Serving size: 1/4 cup
Nutritional Info: 75 calories, 2g of fat, 3.1g carbohydrates, 4g protein, 1.1g dietary fiber
1 large onion, chopped
3 garlic cloves, minced
1 poblano, diced
1 jalapeno, diced
1/2 cup chicken broth
1 1/4 cup skim milk
3 tbsp cornstarch
1 10-ounce can tomatoes with chiles, diced and drained
1 3/4 cups reduced fat sharp Cheddar, shredded
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1 tsp ancho chili powder
1.In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.
2.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.
3.Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.
4.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.
5.Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.
6.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