Skinny Mom Queso
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 102.9
- Total Fat: 7.0 g
- Cholesterol: 24.4 mg
- Sodium: 301.7 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.8 g
- Protein: 5.8 g
View full nutritional breakdown of Skinny Mom Queso calories by ingredient
Introduction
Recipe adapted from skinnymom Recipe adapted from skinnymomNumber of Servings: 12
Ingredients
-
16 tbsp Salsa (Tostitos) Chunky-Medium
.125 cup Flour, King Arthur Unbleached White Whole Wheat (by GYPSYPITCREW)
1.5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving)
8 oz Cheddar Cheese (mild, McCadam) (by HMCORTES)
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
⅛ teaspoon black pepper
½ teaspoon extra virgin olive oil
Directions
Heat a medium saucepan over medium-low heat. Add the oil and garlic and cook until the garlic is beginning to brown but not burning, about 1 minute.
Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.
Serving Size: Twelve servings of 1/2 cup
Number of Servings: 12
Recipe submitted by SparkPeople user BOOKWORM2000.
Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.
Serving Size: Twelve servings of 1/2 cup
Number of Servings: 12
Recipe submitted by SparkPeople user BOOKWORM2000.