Oh, queso... how I love the.
The worst thing about this healthified queso is that it's so good that you're going to want to eat the whole batch yourself. Not that I'm speaking from personal experience there. Honest! Okay, maybe a little... Thankfully it's just about healthy enough for you to be able to! Just. About.
My grandfather came down to visit from Arkansas for my daughter's birthday this past weekend and every time he's here he always whips up a batch of his infamous queso for my mother and I. Let me just tell you now that it's anything but skinny or healthy. Yes, I eat un-skinny things sometimes too!
A few chips full of cheesy-goo into the queso and my mom chimed in with, 'Go ahead and make a skinny version of this queso, good luck!' My grandfather laughed and said something about it being impossible. Hah!
The inspiration for this recipe of course stems from my grandfather's original recipe, along with some skinny and healthy adjustments. I also added in the spices found in Copycat Chili's Queso. It really is a mutt of a recipe, but I've perfected it to my own liking!
By the way! I will now be providing titled images such as the one below for more convenient pinning and sharing!
Healthified Skinny Queso
Servings: 16 • Size: 1/4 C. • Calories: 41.6 • Fat: 0.5 g • Carb: 3.8 g • Fiber: 0.7 g • Protein: 2.7 g • Sugar: 1.7 g • Sodium: 272.3 mg
1 1/2 C. Cauliflower, Cooked
1/2 C. Reduced Sodium Chicken Broth
1 C. Fat Free Milk, Divided (3/4 C. & 1/4 C.)
1 1/2 Tbsp. Corn Starch
1 Onion, Minced
3 Garlic Cloves, Minced
1 Jalapeño, Seeded & Diced
1 C. Reduced Far Sharp Cheddar, Shredded
10 Oz. Diced Tomatoes With Green Chilies (Rotel)
1/4 C. Cilantro, Chopped
1 Lime, Juiced
1 Tsp. Salt
1/4 Tsp. Pepper
1/2 Tsp. Cumin
2 Tsp. Chili Powder
1 Tsp. Paprika
1/2 Tsp. Cayenne
Place the cauliflower and chicken broth into a blender or food processor and blend until smooth; set aside. In a small bowl, combine 1/4 c. milk and 1 1/2 tbsp. corn startch together and set aside as well.
Lightly spray a large sauce pan with on-stick spray and heat over medium heat. Add in the onion, garlic and jalapeño. Cook until tender, about 5 minutes. Add in the chicken broth mixture and 3/4 c. milk. Cook for a few minutes to reduce slightly.
Add the corn starch mixture to the pan. The sauce will thicken and bubble pretty quickly; immediately reduce heat to low. Once slightly thickened, add the cheese to the sauce and stir until all the cheese has melted completely. Stir in the Rotel, lime juice and spices. Give everything a good stir and allow to cook for a few minutes longer. Once heated through, remove from heat. Serve warm and enjoy!