Dear queso... Let me count the ways that I love thee...
Queso has been my Achilles' heel for years now. Melted cheesy goodness. I mean... who can pass it up? Well, not this girl! I'm always looking for ways to make my queso feel a little less guilty though. And maybe not just feel less guilty, but to actually be less guilty.
While this queso, and any proper queso, isn't exactly light. I can say that this queso is low-carb and absolutely loaded with veggies. Which, you know, makes anyone feel a bit better about what they're eating. Right? Right!
This queso is fairly simply made and I loaded it up with farm fresh veggies that are in season with my local farmer's market; corn, summer squash, and tomatoes to name a few. So... yeah, it isn't your typical queso. It's definitely more of an Americanized version of it.
Still! I liked serving this queso with some baked sweet potato chips and some baked white corn tortilla chips. The tortilla chips were a nod to traditional queso while the sweet potato chips were a twist on the farm-to-table take.
Again, this isn't a light dish. It's a cleaner (no garbage processed cheese) and veggieful queso option that at least you can feel a little less guilty about eating. Even so, everything in moderation!
Plus, I mean... it's low-carb. So that's a thing.
TheSkinnyFork.com A fun twist on an easy to make queso. It's loaded up with farm fresh veggies to give a kicked up cheesy bite that everyone is sure to love! Prep Time: 5 Minutes • Cook time: 10 Minutes
Servings: 10 • Serving Size: About 1/2 Cup • Calories: 263 • Fat: 25 g • Saturated Fat: 25 g • Carb: 5 g • Fiber: 1 g • Protein: 6 g • Sugar: 3 g • Sodium: 150 mg
• 1 Jalapeño, Diced
• 1/2 C. Diced Red Bell Pepper
• 1/2 C. Fresh Corn off the Cob
• 1 Summer Squash or Zucchini, Cubed
• 1 Medium Tomato, Diced
• 1 Tbsp. Butter
• 1 Tbsp. All-Purpose Flour
• 2 C. Heavy Cream
• 1 C. Shredded Monterey Jack Cheese (Hand Grated)
• 1/2 C. Shredded Mild Cheddar Cheese (Hand Grated)
• Salt & Pepper to Taste
Directions:
Lightly coat the inside of a large skillet with non-stick cooking spray and heat over medium-high heat. Place the 1 diced jalapeño, 1/2 C. diced bell pepper, 1/2 C. corn, and 1 cubed summer squash into the skillet. Cook for a few minutes or just until the veggies are starting to become tender. Add in the 1 chopped tomato and remove from the heat to set aside. In a large pot, heat the 1 Tbsp. butter over a medium heat until melted. Add in the 1 Tbsp. flour and whisk until no lumps remain. Whisk in the 2 C. heavy cream and continue to heat until thickened. Remove the pot from the heat and stir in the 1 C. jack cheese and 1/2 C. cheddar. Stir constantly until all of the cheese has melted. Season with salt and pepper to taste and add the par-cooked veggies back in. Stir to combine. Serve right away and enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Carb, Sugar Conscious, Kidney Friendly, Vegetarian, Pescatarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher
