• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• ½ red bell pepper, chopped
• 2 cloves garlic, minced
• ½ cup pale ale, or other light-colored beer
• 1 ½ cups low-fat milk, divided
• 3 tablespoons cornstarch
• 1 ¾ cups shredded sharp Cheddar, preferably orange
• 1 10-ounce can diced tomatoes with green chiles, drained
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon chili powder
• Cayenne pepper, to taste (optional)
• ¼ cup sliced scallions (optional)
• 2 tablespoons chopped fresh cilantro (optional)
1. Heat oil in a large saucepan over medium heat. Add onion, bell pepper, 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.
2. Meanwhile, whisk the remaining 1/2 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, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro. Dip with baked chips for a healthier choice chip!
Per ¼ c. serving : 84 Calories; 5 g Fat; 3 g Sat; 2 g Mono; 14 mg Cholesterol; 5 g Carbohydrates; 4 g Protein; 0 g Fiber; 307 mg Sodium; 36 mg Potassium
A healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. This version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.
4 cups | Active Time: 20 minutes | Total Time: 20 minutes
Recipe courtesy of http://www.eatingwell.com/