Chunky Chili Con Queso Surprise
One thing you won't be surprised by is the taste...out of this WORLD! Root your favorite Texas team to victory with this cheesy delight.
Ingredients
- 8 corn tortillas stacked and cut into 8 wedges each
- 1 teaspoon extra-virgin olive oil
- ½ cup chopped yellow onion
- 1–2 jalapeños seeded & chopped
- 1 cup chopped tomatoes
- 1 teaspoon chopped garlic
- 1 cup 2% Velveeta processed cheese cubed
- 1 cup fat-free cream cheese or nonfat Greek yogurt (8 ounces, in cubes)
- 1 teaspoon chili powder optional
Instructions
- Heat the oven to 450°F. Spray a baking sheet pan with nonstick cooking spray. Arrange the tortilla wedges in the sheet pan in a single layer. Lightly spray the tortillas with nonstick spray and sprinkle with salt if desired. Heat for 10 minutes or until golden, then set aside.
- Heat a large heavy-bottomed skillet over medium heat for 2 minutes, then add the olive oil, chopped onion, and jalapeño peppers and stir-fry until the onions are golden (about 5 minutes). Add the chopped tomato and garlic and stir-fry for 2 more minutes.
- Add the cubed processed cheese and cream cheese (or Greek yogurt) and reduce the heat to medium low. Stir until cheese melts. Add ½ cup water and chili powder if desired; stir until smooth. Place the warm chili con queso in a mini crock and serve with the baked tortilla chips.
Notes
Cut the calories by swapping in no-fat Greek yogurt for the cream cheese. It will be slightly lumpier than the version made with fat-free cream cheese.
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