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prep time
cook time
method
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yield
11 (1/4 per serving)
Ingredients
- 1 cup skim milk
- 3 tablespoons corn starch
- 1 teaspoon canola oil
- 1 cup onion, minced
- 3 cloves garlic, minced
- 1 poblano pepper, seeded & diced
- 1 - 2 jalapeno peppers, seeded & diced
- 1/2 cup chicken broth, low-salt
- 1 - 10 oz cans ro*tel (tomatoes with chiles), undrained
- 1/4 cup cilantro, fresh
- 1/4 cup lime juice
- salt & pepper, to taste
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 2 1/2 - 3 cups cheddar cheese, reduced fat, shredded
How To Make skinny queso dip
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Step 1In a small bowl, whisk together 1/4 C of the milk with cornstarch to create a slurry; set aside.
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Step 2Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, poblano & jalapenos & cook until soft, about 5 - 7 minutes. Season with salt.
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Step 3Add chicken broth & remaining milk. Bring to a boil & cook for about 3 minutes to reduce slightly.
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Step 4Add the slurry (cornstarch mixture) to the pan & stir; simmer a minute until it bubbles & thickens, then reduce heat to low.
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Step 5Add the ro*tel, cilantro, lime juice, chili powder, cumin, salt & pepper. Remove from heat & add the cheese; stir until it melts completely. Serve warm & immediately with https://www.justapinch.com/recipes/sauce-spread/salsa/hg-crazy-good-corn-chips.html?p=2.
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Step 6WEIGHT WATCHERS POINTS PLUS: 3
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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