Skinny Queso Weight Watchers

By McCarleyRHLAC

100 Calories, Kid Friendly, Make Ahead, Mexican, Quick and Easy, Appetizer, Side Dish, Snack, Vegetarian, Low Carb, Weight Watchers®, Gluten Free.

Points: 1 Weight Watchers PointsPlus
Servings: 16
Serving Size: 1/4 cup

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 poblano, diced
• 1 jalapeno, diced
• 1/2 cup chicken broth
• 1 1/4 cup skim milk
• 3 tablespoons cornstarch
• 1 can (10-ounce) tomatoes with chiles, diced, drained
• 1 3/4 cups reduced fat sharp Cheddar, shredded
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1 teaspoon ancho chili powder

Preparation

Step 1

In a small bowl, whisk together 1/4 cup milk with 3 tablespoons of cornstarch. Set aside, this will serve as the thickener.

Bring a medium to large sauce pan up to medium heat and spray non fat coking spray. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.

Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.

Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.

Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.

Serve with homemade baked tortilla chips.

To cook, preheat oven to 400˚F. Cut corn tortillas in 1/4′s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt. Cook for 10-15 minutes until crispy.