A Classic Southwest Cheese Dip - Chile Con Queso - Made Healthier

Did you know that the average American consumes 1,500 calories during the super bowl? Yikes!

So, just in time for some fun super bowl recipes, we here at Everyday Southwest want to do our part to lighten up.  We took on the challenge of making the classic warm cheese dip lighter but still full of flavor.

I added low fat evaporated milk, which has a nice cooked flavor but not lots of fat. We also added less cheese and more veggies. You can also try this dip with celery, jicama sticks, cucumber slices and other veggies to make it even healthier.

ENLIGHTENED CHILE CON QUESO DIP

1 tablespoon canola oil
1 yellow onion, diced
3 cloves garlic
1 jalapeno pepper, minced, or more to taste
2 tablespoons cornstarch
1 can (12 ounces) low fat evaporated milk
8 ounces sharp cheddar cheese, grated (about 2 cups)
1 can (10 ounces) diced tomatoes and green chiles
2 tablespoons lime juice
1 teaspoon chipotle chile powder
A few dashes Tabasco sauce, to taste
Salt and pepper to taste
1 green onion, thinly sliced

Heat oil in a large skillet to medium high heat. Add onions and cook 3 minutes, stirring frequently until softened. Add in garlic and jalapeno and cook for another minute or two, until fragrant.

Stir in cornstarch until absorbed. Stir in evaporated milk, stirring until thickened. Reduce to a simmer. Stir in cheese a little at a time. Stir in tomatoes, lime juice, chile powder, Tabasco and salt and pepper as desired. Spoon into a chafing dish or fondue pot to keep warm while serving. Serve with chips or veggies for dipping.

Other Chile Con Queso dips by food bloggers:
Game Day Chile con Queso, Yum Sugar
Hatch Green Chile con Queso, Recession Recipes

-- posted by Donna