photo credit: cooking weekends
When it comes to Chile Con Queso, I don’t even need anything to dip with….just gimme a spoon!! But traditional Chile Con Queso Recipes are very high in fat and calories, making them a big no-no in my house. Because, really, I cannot stop after just a dip or two, and therefore, my Weight Watchers goals would be ruined. So after experimenting with a few of my favorites, I created this slimmed down version that has just 1 Point for 1/4 cup!!! NOT bad, people!! Serve it up with 0 Points veggies or reduced fat tortilla chips for a fabulous snack. And if you want to add a great dip to your list of Super Bowl Dip Recipes, this one is a must. It was such a hit this weekend with my family, that I’m going to double the recipe for Super Bowl Sunday! Enjoy!
Chile Con Queso Recipe
– 1 10-ounce can diced tomatoes, drained
– 1/2 cup diced Anaheim chilies
– 1/2 cup light ale beer
– 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 Point
PER SERVING: 75 calories; 2 g fat; 3 g carbohydrates; 4 g protein; 1 g fiber