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Southwestern Chili Con Queso

September 23, 2009

This is another great tailgating recipe for the next big game. You can make this more soup-like by adding more liquids or reducing the amount of liquids for a creamy cheesy dip. This healthier version of chile con queso will save you hundreds of calories without compromising any of the flavor. Serve it alongside some baked tortilla chips, or warm up some corn tortillas to dip in the chili. Another great way is to layer a bed of tortilla chips on a plate and drizzle the chili mixture over it for guilt-free nachos. Now you can enjoy this Tex-Mex dip without all the fat by replacing some of the cheese with a low-fat white sauce and using light Cheddar to boost the flavor. This chili con queso dip is a delicious snack, appetizer, or hors d’oeuvre to serve at the next game.

Southwestern Chili Con Queso

Makes 4 cups

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 1 cup low-fat milk, divided
  • 2 tablespoons cornstarch
  • 1 cup shredded sharp Cheddar,
  • 1 can drained petite-diced tomatoes
  • 2 tablespoons lime juice
  • 1 teaspoon salt and pepper
  • 1 teaspoon chili powder
  • 1/2 package ground soy crumbles
  • 2 tablespoons jalapenos
  • 1/4 cup sliced scallions

Directions

  1. 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 water and 1/2 cup milk  and bring to a simmer.
  2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, 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, pepper, chili powder, soy crumbles, and jalapenos. Serve warm, garnished with scallions.

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