Simple Skinny Queso

Yield: 12 servings
Serving size: ¼ cup


½ teaspoon extra virgin olive oil
1 tablespoon minced garlic
2 tablespoons cornstarch
1½ cups unsweetened almond milk
1 (10-ounce) can diced tomatoes with green chilies, drained
1 tablespoon white whole wheat flour
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup shredded reduced-fat mild cheddar cheese


Heat a medium saucepan over medium-low heat. Add the oil and garlic and cook until the garlic is beginning to brown but not burning, about 1 minute.
Stir the cornstarch into ¼ cup of the almond milk to make a slurry and set aside.
Add the drained can of tomatoes and cook an additional 2 minutes until they are heated. Sprinkle the flour over the tomatoes and stir for 1 minute.
Turn the heat up to medium-high and stir in the remaining almond milk and the previously set-aside slurry. Stir consistently for 2-4 minutes, until thickened.
Turn the heat down to low and stir in the cumin, chili powder, onion powder, salt, black pepper, and cheddar cheese. Stir queso until smooth.

Nutrition Information

Per Serving: (¼ cup)

Calories: 53
Calories from fat: 21
Fat: 3g
Saturated Fat: 1g
Cholesterol: 7mg
Sodium: 207mg
Carbohydrates: 5g
Fiber: 0g
Sugar: 1g
Protein: 3g
SmartPoints: 2