Happy New Year 2 Fat Nerds/Eat Fit Not Fat community! I hope you all had a wonderful holiday season filled with family, fun and lots of delicious food. Santa was very generous to Mike and I this year and we received many new kitchen gadgets that I am going to try to feature on Eat Fit Not Fat during the months of January and February. This week I used my brand new Lodge dutch oven  that was gifted to us by my wonderful brother Tim and his wife Suzanne. Cooking with evenly distrubuted heat is priceless!

This weeks recipe is dedicated to my boyfriends sister in-law, Brooks Firth Bard. If you know Brooks, you know she loves Queso, especially from the infamous Border Cafe 🙂 This week I decided to make a skinny version of this delicious and creamy appetizer. This recipe would also be a great addition to your Superbowl menu.


Ingredients: (serves 11)

3 tbsp cornstarch
1 cup skim milk
1 can Rotel tomatoes and green chilies ( I forgot to buy this at the store and used approx 8oz of chunky salsa and a 4 oz can of green chilies I had in my cabinet)
1 tsp adobo chili powder ( adobo chili powder was 8 dollars at my store, so I went with classic chili powder)
1/2 tsp cumin
1 tsp canola oil
1 cup minced onions
1 3/4 cup of reduced fat shredded cheddar
3 cloves garlic, minced
1 poblano chili pepper, diced
1-2 jalopeno peppers, diced- seeds removed
salt and pepper
1 cup low sodium chicken broth
1/4 cup cilantro, chopped


1)Dice peppers, onion, cilantro and mince garlic. Remove seeds from peppers. Juice lime and set aside.


2) Create a slurry/paste with cornstarch and 1/4 cup of milk. Whisk together till thick. This may paste may need and extra couple whisks before transfering to pot.

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3) Heat large saucepan or dutch oven on medium heat. When pan is hot add oil to pan. Saute garlic, peppers and onion for approx 5-7 min till tender. Season with salt.  Add remaining milk and the chicken broth to pan. Bring to boil and cook for approx 3 minutes till slightly reduced.



4) Add cornstarch mixture to pan. (remember you made need to whisk again before adding). Stir to combine. Let mixture bubble for approx 1 minute and then reduce heat to low.



5)Add salsa/green chili combo, cilantro, cumin, chili powder, lime juice and salt and pepper. Stir to combine.



6) Remove pan from heat. Add cheese and stir to combine. Serve immediately.



Serve with your favorite tortilla chips. Or you can make your own tortilla chips. They are so very easy! See recipe 🙂

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Recipe adapted from http://www.skinnytaste.com/2013/01/skinny-queso-dip.html

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Eat Fit Not Fat- Skinny Queso Dip- Approx 92 calories, 4.5 grams of fat per 1/4 cup serving.