Lower Calorie Queso.
1/4 cup (28g) jack cheese (from a block)
1/4 cup (60mL) whole milk
2 tbsp (28g) plain nonfat Greek yogurt
1 tsp (5g) jalapeño
1 tsp (1g) cilantro
1 tbsp (10g) tomatoes
Salt, pepper, cayenne to taste
Cornstarch (optional for a thickness)
1. Heat a sauce pot over low heat and add in the milk and yogurt. Make sure you heat it slowly as if you go too fast you will cook the milk and it will lead to a grainy texture.
2. Once it has reached a light boil, stir in the cheese and melt while constantly stirring. If it’s too thin for your liking you can add a cornstarch slurry here.
3. Once the sauce has thickened, season it with salt, pepper, and cayenne pepper to taste. Top the queso with chopped tomatoes, jalapeños, and cilantro.
4. Makes 1 serving. Nutrition information is for the whole thing.This is obviously great for tortilla chips but it would be equally great for use on the chicken burrito bowls, taco bowls, or the fajita meal prep recipes I have. This recipe makes about 1/2 cup serving.
❓Can I use almond milk?
❗️You will use cows milk and you will like it. There is already two other forms of dairy in this recipe. Don’t be that guy.
❓Can I use skim milk?
❗️Probably but you may need the cornstarch to thicken it if you do.
❓How do I make this vegan?
❗️By never asking me a dumb question like that again.
❓Can I use the microwave to cook this?
❗️Yes. Just be careful about heating it too much as it will be easier to curdle the milk.
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