CHILE CON QUESO RECIPE
Ingredients
- 10-12 oz canned diced tomatoes - (drained)
- ½ cup diced Anaheim chilies
- ½ cup light ale beer
- 1 ¾ cups reduced fat shredded sharp Cheddar
- 1 ¼ cups skim milk
- 1 large onion - (chopped)
- 3 cloves garlic - (minced)
- 3 tbsp cornstarch
- ¼ cup fresh cilantro - (chopped)
- ¼ cup sliced green onions
- 2 tsp lime juice
- 1 tsp salt
- ⅛ tsp black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
Instructions
- 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.
Notes
Entire recipe makes 8 servings
Serving size is ¼ cup
Nutrition
Calories: 90 kcal (5%)Carbohydrates: 11.3 g (4%)Protein: 4.1 g (8%)Fat: 1.7 g (3%)Saturated Fat: 0.7 g (4%)Cholesterol: 5 mg (2%)Sodium: 360 mg (16%)Potassium: 253 mg (7%)Fiber: 1.8 g (8%)Sugar: 4.8 g (5%)Calcium: 90 mg (9%)Iron: 0.5 mg (3%)