My favorites? Guacamole (make my own that's pretty fantastic), margaritas, tortillas and QUESO.
Some of my favorite Tulsa gals and I LOVE to chit chat over a bowl of queso. If we're being honest.. it's usually Senior Tequlia's queso. For the TASTE and the price, not to mention the close location to where we all live, you can't beat it. And this is an educated superlative. We did a queso crawl for my birthday.
Here's Senior:
All were delicious. Come on. It's queso.
So I was on the Pinterest and found a SKINNY QUESO. Yes. I said it. What?? I can have my queso and EAT IT TOO?? Less than 100 calories a serving. Seriously.
Ok, let's get to how to make it, shall we?
First, the stats: Servings: 11 • Size: 1/4 cup • Old Points: 2 pts • Weight Watchers Points+: 3 pts
Calories: 92.5 • Fat: 4.5 g • Protein: 6.5 g • Carb: 7 g • Fiber: 0.7 g • Sugar: 2 g
Sodium: 143 mg (without salt)
You will need:
1 cup skim milk
3 tbsp cornstarch
1 tsp canola oil
1 cup minced onion
3 garlic cloves, minced
1-2 jalapeños, seeded and diced (or canned)
1/2 cup low sodium chicken broth
10 oz can Rotel tomatoes with chiles, diced and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt and black pepper, to taste
1/2 tsp ground cumin
1 tsp ancho chili powder
1 3/4 cups shredded reduced fat sharp Cheddar
1 cup minced onion
3 garlic cloves, minced
1-2 jalapeños, seeded and diced (or canned)
1/2 cup low sodium chicken broth
10 oz can Rotel tomatoes with chiles, diced and drained
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt and black pepper, to taste
1/2 tsp ground cumin
1 tsp ancho chili powder
1 3/4 cups shredded reduced fat sharp Cheddar
Yes... one strange ingredient is corn starch.
There are places around t-town that will sell you these oddities that you may not use on the regular in bulk, or not so bulky portions.
In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Heat a large saucepan on medium heat; when hot add oil. Add the onions, garlic, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Makes 2 3/4 cups.
Just add some fantastic friends and a bowl of chips and you're ready to go! Yum. My amazing friend Lacie couldn't get over how awesome this tastes. The spices really bring it up a 100 notches from your plain velveta (yuck) and rotel.
Cheers :)
Question for you:
What's your guilty pleasure?
xoxo!!
that looks amazing! i must try it. LA does NOT have any good queso...it's a tragedy.
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