Wednesday, February 20, 2013

Skinny Queso Dip

I love Mexican food and must say that it is probably one of my favorite types of food.  I absolutely love queso but I know its awful with all of that processed cheese.  I have been searching for recipes for a while and finally saw one that I could tweak and make my own.  It was DELICIOUS.  It is so much better for you then the jarred version.... in weight watchers its 1 point for 1/4 cup (which is a lot of queso.) I will be making this again for sure!  This was the perfect amount of spiciness as well, if you like it really hot leave the seeds in your peppers!

Ingredients

  • 1 jalapeno pepper diced (I removed the seeds because I didn't want mine super spicy)
  • 1habenero pepper diced (I also removed the seeds from this pepper)
  • 1 medium onion diced
  • 1 1/4 cup of non-fat milk
  • Cooking Spray
  • 1/2 cup low fat no sodium chicken broth
  • 3 tablespoons of cornstarch
  • 1 bag of reduced fat sharp cheddar cheese
  • 1 14.5 oz cans of diced tomatoes with green chilies
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin powder
Directions

  1. In a bowl mix together 1/4 of milk and your cornstarch.  Mix well until all cornstarch is dissolved...set aside.
  2. In a large pot over medium high heat, add your peppers and onion, spray with cooking spray
  3. Cook your vegetables for 6-10 minutes or until vegetables begin to soften
  4. Add the rest of your milk and chicken broth, and let simmer.
  5. Once it begins to simmer, let simmer for 3 minutes.
  6. Add you cornstarch mixture and let the mixture thicken (this takes no more then 1 minute)
  7. Once thickened turn your heat to low and add your chili powder, cumin, diced tomatoes and cheese
  8. Continue to mix until cheese is completely melted.
  9. Enjoy
Final Product

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