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Chile Con Queso

Chile Con Queso

WebMD Recipe from

Our 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. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. Our version cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.

Total Time: 20 minutes
  • 2 teaspoons
    extra-virgin olive oil
  • 1 medium
    onion, chopped
  • 2 cloves
    garlic, minced
  • 1/2 cup
    pale ale, or other light-colored beer
  • 1 1/2 cups
    low-fat milk, divided
  • 3 tablespoons
  • 1 3/4 cups
    sharp Cheddar, shredded, preferably orange
  • 1 10-ounce can
    tomatoes with green chives, diced; drained, or 1 1/4 cups drained petite-diced tomatoes
  • 2 tablespoons
    lime juice
  • 1 teaspoon
  • 1 teaspoon
    chili power
    Cayenne pepper, to taste (optional)
  • 1/4 cup
    scallions, sliced
  • 2 tablespoons
    fresh cilantro, chopped
  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 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.
Nutritional Information

Makes: 4 cups (16 servings)
Serving Size: 1/4 cup
  • Calories84
  • Fat5 g
    • Saturated fat3 g
  • Cholesterol14 mg
  • Carbohydrates5 g
    • Dietary fiber0 g
  • Protein4 g
  • Sodium315 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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