“Ruin”ed Chile Con Queso
Ingredients
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 Large Roma Tomatoes
- 2 finely chopped green onions
- 3-4 sprigs chopped fresh cilantro
- 1 lb. shredded sharp Cheddar, preferably orange
- 1 cup Stone Ruination (feel free to drink the leftovers)
- 1 1/2 cups low-fat milk, divided
- 2 1/2 teaspoons extra-virgin olive oil
- 3 tablespoons cornstarch
- 2 tablespoons lime juice
- 1 teaspoon Mrs. Dash (or other salt substitute)
- 1 teaspoon chili powder
- 1/8 tbsp Cayenne Pepper (use more for spicier Queso)
Preparation
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 2 minutes. Add 1 cup milk and bring to a simmer.
- Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne. Turn off Heat. Stir in green onions and cilantro.
Servings : 8 (1/4cup)
Nutrition: 90 Calories; 160 mg Sodium;
Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or in a crockpot. All recipes are created with input from various sources, and are intended as a free exchange of ideas for the enjoyment of all people. No brand mentioned directly or indirectly in this recipe sponsors or endorses this blog.
