Queso

This is a basic recipe for queso using lower fat options. I sometimes add hot sausage to this recipe which takes away from the lower fat option but definately adds a spicy flavor.

Yield: 3 1/2 cups (serving size: 1/4 cup)


Ingredients
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 teaspoon chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)
Cilantro sprigs (optional)
Preparation
Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.

Nutritional Information
Calories:63 (24% from fat)
Fat:1.7g (sat 0.9g,mono 0.2g,poly 0.1g)
Protein:5.5g
Carbohydrate:6.4g
Fiber:0.3g
Cholesterol:7mg
Iron:0.3mg
Sodium:400mg
Calcium:132mg
Cooking Light, MARCH 1997