Chile Con Queso (Cheese & Green Chili Dip)
Courtesy of CanolaInfo 15 Min. Cook Time| Ingredients |
|---|
| 2 Tbsp. canola oil 30 mL |
| 2 Tbsp. all-purpose flour 30 mL |
| 1 c. skim milk 250 mL |
| 3 tomatoes, cut in half, seeded and chopped |
| 1/2 tsp. garlic, finely chopped 2 mL |
| 4 1/2 oz. canned green chilies (not jalapeno) drained, seeded, stemmed and finely chopped 127 mL |
| 2 c. reduced fat Monterey Jack or Farmer's Cheese, finely grated 500 mL |
Directions:
1. In heavy saucepan, heat canola oil over medium heat. Add flour and mix well. Stirring constantly with a wire whisk, pour in the milk in a slow, thin stream and cook until the sauce comes to a boil, thickens and is smooth. Reduce heat to low and simmer for 2 to 3 minutes to remove any taste of raw flour. Remove from heat.
2. In heavy skillet, combine tomatoes and garlic over medium heat, stirring frequently 10 to 12 minutes until thickened. Reduce heat to low; stir in cream sauce, chilies and cheese. Heat thoroughly without boiling.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 10; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 1g; Fiber: 0g; Protein: 10g; Sodium: 10mg;