Description
This Healthy Queso Recipe offers a creamy, flavorful dip made with a unique blend of Mexican cheese, fresh tomatoes, jalapenos, and a touch of Greek yogurt for extra creaminess. Using coconut milk instead of traditional dairy adds a subtle richness while keeping it lighter, perfect for serving with tortilla chips as a delicious party appetizer or snack.
Ingredients
Scale
Main Ingredients
- 2 tablespoons salted butter (¼ stick)
- 1 tablespoon Old El Paso Sliced Jalapenos (diced)
- 2 whole roma tomatoes (diced, divided)
- 2 tablespoons all-purpose flour (GF flour also works)
- 2 cups canned unsweetened coconut milk
- ½ ounce Taco seasoning (½ packet)
- 8 ounces shredded Mexican blend cheese (approximately 2 cups)
- ¼ cup chopped fresh cilantro
- ½ cup plain Greek yogurt (room temperature)
- Tortilla chips (for serving)
Instructions
- Melt Butter and Sauté Jalapenos: Heat the butter in a medium saucepan over medium heat until melted. Add the diced jalapenos and cook for 1-2 minutes until fragrant, releasing their flavor into the butter.
- Add Tomatoes and Flour: Toss in half of the diced tomatoes and cook for about 1 minute. Stir in the flour thoroughly, coating all the ingredients to form a base for thickening the queso.
- Whisk in Coconut Milk and Seasoning: Slowly pour in the coconut milk while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce to a simmer. Add the taco seasoning and continue whisking intermittently for 6-7 minutes until the sauce thickens to your desired consistency.
- Add Cheese and Cilantro: Turn the heat back to medium. Gradually stir in the shredded cheese one cup at a time, whisking smoothly between additions to melt the cheese fully. Stir in the chopped fresh cilantro for a fresh herbal note.
- Incorporate Greek Yogurt: Remove the saucepan from heat and fold in the room temperature Greek yogurt gently, allowing it to melt quickly and blend into the mixture for creaminess.
- Serve and Garnish: Serve the queso immediately with tortilla chips. Garnish with the remaining diced tomatoes and additional chopped cilantro. Alternatively, keep warm in a slow cooker until ready to serve.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- Use room temperature Greek yogurt to prevent curdling when added to the hot queso.
- If you prefer a spicier dip, add more jalapenos or use a spicier cheese blend.
- This queso can be kept warm in a slow cooker on low heat for up to 2 hours before serving.
- Use fresh tomatoes for better texture and flavor, but canned diced tomatoes can substitute in a pinch.
