Thursday, April 14, 2011

Chile Con Queso via Eating Well

A healthy cheese dip recipe? Could it be?  Really? Truly?

It is true, my friends!  This cheese dip recipe is not as completely satisfying as that sinful kind you get at your favorite tex-mex joint.  But it is good, and it is good enough to satisfy your craving without massive amounts of guilt!

Here are a couple of my notes before I get into the official recipe.
1. Buy block cheese and finely shred it before you begin, This is less expensive than buying pre-shredded.
2. I left out the pale ale because it was $6 for the smallest amount at Whole Foods and that just wasn't cutting it for me.  So if you try this with the pale ale, let me know. 
3.  I think next time, I will change up the cheeses and see what happens.  I think I might also toss in a jalapeno next time to liven it up a little bit. 
4. I also think next time, I might tone down the corn starch. the dip was a little thicker than I like it.
5. This did not keep that well for me. It was good when I first made it, but the next day the smell was a little "off." Maybe I was just being weird that day... but I say next time i'll make less or plan on having people over.

         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 cornstarch
         1 3/4 cups shredded sharp Cheddar, preferably orange
         1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
         2 tablespoons lime juice
         1 teaspoon salt
         1 teaspoon chili powder
         Cayenne pepper, to taste (optional)
         1/4 cup sliced scallions
         2 tablespoons chopped fresh cilantro
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.
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.
         Make Ahead Tip: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.
         Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.
Per 1/4-cup 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.

No comments:

Post a Comment

I would love for you to leave me a comment! Its great to know people out there actually read (and hopefully enjoy) this blog! Please leave me an email address if you can. I love to respond to readers who leave comments when possible.