Chili Con Keso Recipe
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup pale ale, or other light-colored beer
- 1 1/2 cups low-fat milk, divided
- 3 tablespoons cornstarch
- 1 3/4 cups shredded sharp Cheddar, preferably orange
- 1 10-ounce can diced tomatoes with green chiles, (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon chili powder
- Cayenne pepper, to taste (optional)
- 1/4 cup sliced scallions
- 2 tablespoons chopped fresh cilantro
Directions
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes.
- Add beer and cook until reduced slightly, about 1 minute.
- Add 1 cup milk and bring to a simmer.
- Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl.
- Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted.
- Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).
- Serve warm, garnished with scallions and cilantro.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1074g | |
| Calories 1342 | |
| Calories from Fat 770 | 57% |
| Total Fat 87.32g | 109% |
| Saturated Fat 49.96g | 200% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 4015mg | 167% |
| Potassium 1434mg | 41% |
| Total Carbs 69.56g | 19% |
| Dietary Fiber 5.6g | 19% |
| Sugars 30.32g | 20% |
| Protein 65.46g | 105% |
