OK, I heard about the Velveeta shortage awhile ago but it will not affect me as I just coincidentally made my Queso from my cookbook, KITCHEN 101, Sunday night for neighbors. My delicious queso dip is better for you, easy to make and you don’t even have to stress about finding Velveeta. I do use the light Velveeta in some recipes and my only complaint is I can only find it in a big block. So, all those who don’t want to forgo Velveeta, here’s an option. I have also found shredded Queso cheese and used it in the recipe instead of Cheddar. And, it is GLUTEN FREE (And really impressed, as Velveeta is in spell check so shows how many people rely on it)
Chile Con Queso from KITCHEN 1o1
Everyone’s all-time favorite Mexican dip now can be made simply and sensationally in a moment’s notice. Serve heated with chips.
Makes 12 (1/4 cup) servings
1 onion, chopped
1/2 teaspoon minced garlic
1/2 cup light beer
1 1/4 cups skim milk, divided
3 tablespoons cornstarch
1 1/2 cups shredded reduced-fat sharp Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1. In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until onion is tender.
2. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and heat until almost boiling.
3. Meanwhile, in small bowl, whisk remaining 1/4 cup milk and cornstarch. Add to pot, and cook, stirring, until bubbling and thickened. Reduce heat and add remaining ingredients, stirring until cheese is melted.
Nutritional info per serving:
Calories 64, Calories from Fat 31%, Fat 2g, Saturated Fat 2g, Cholesterol 8mg, Sodium 196mg, Carbohydrates 6g, Dietary Fiber 1g, Total Sugars 2g, Protein 5g, Dietary Exchanges: 1/2 starch, 1/2 lean meat
Check out more of my delicious healthy appetizers and dips