Queso
A thick, rich, delightfully gooey cheese dip or sauce. Try it over nachos, as a dip for vegetables or tortilla chips, or as a sauce for steamed broccoli or cauliflower.
1/2 cup 2% reduced-fat milk
1 tablespoon cornstarch
6 ounces mild cheddar, shredded
6 ounces Monterey Jack cheese, shredded
1 medium tomato, seeded and diced
1/3 cup finely diced onion
1 to 2 jalapeño peppers, seeded and finely diced
Chili powder for garnish (optional)
In medium saucepan, whisk milk and cornstarch together until no lumps remain. Cook over medium heat, stirring constantly, until mixture thickens. Stir in cheeses. Lower heat to medium-low and continue cooking, stirring frequently, until cheese is melted and the mixture is very smooth, about 5 minutes. Stir in tomato, onion and jalapeños and continue cooking, stirring frequently, until flavors blend, about 5 minutes more. Sprinkle with chili powder and serve hot.
Per Serving: 110 calories (70 from fat), 8g total fat, 4.5g saturated fat, 25mg cholesterol, 150mg sodium, 3g total carbohydrate (0g dietary fiber, 1g sugar),7g protein