PCOS Friendly Chile Con Queso
Total time30 min
Prep time10 min
Cook time20 min
5.0(26)
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Learn more →Ingredients
8 servings
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles, drained
- ½ tsp ground cumin
- ¼ tsp chili powder
- ½ cup whole milk
- 8 oz american cheese, torn or cubed
- 4 oz monterey jack cheese, shredded
- 1 can (10 oz) diced tomatoes with green chiles (such as rotel), drained
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, chopped (optional)
- tortilla chips, for serving (optional)
Can be omittedtortilla chips
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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