Chorizo Chile Con Queso Lite Recipe

Chorizo Chile Con Queso Lite Recipe
Staff Writer
Chorizo Chile Con Queso Lite
Sheri Giblin
Chorizo Chile Con Queso Lite

This dip is packed with chunks of spicy-hot chorizo, punctuated with fire-roasted chiles, and speckled with bits of fresh tomato. The cheese, of course, isn’t sliced from a boxed loaf; it’s a flavorful, reduced-fat Mexican cheese blend.

Skinny Dippers: Baked Tortilla Chips, Roasted Fingerling Potatoes, crusty peasant bread, baked potato chips, yuca or taro root chips

Adapted from "Skinny Dips" by Diane Morgan.

Ingredients

  • 2 ounces/55 grams bulk pork chorizo
  • 1/2 cup/70 grams diced white onion
  • 1 cup/192 grams diced fresh tomato
  • 2 Anaheim chiles, diced
  • 1 tablespoon diced canned chipotle chiles in adobo
  • 2 cups/225 grams shredded reduced-fat Mexican cheese blend
  • 1 cup/240 milliliters low-fat (1%) milk
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons thinly sliced green/spring onions, including green tops
  • 2 tablespoon chopped cilantro/fresh coriander leaves

Directions

In a 3-quart/3-liter saucepan over medium heat, sauté the chorizo, stirring constantly and using the side of a spatula to break up the chunks, until cooked through, about 3 minutes. Add the onion, tomato, and both chiles. Sauté, stirring frequently, until the onions soften, about 3 minutes. Turn the heat to medium-low and add the cheese, stirring constantly, until the cheese melts, about 2 minutes. Add the milk and sour cream and stir until heated through. Stir in the green/spring onions and cilantro/fresh coriander.

Transfer to a fondue pot set over an alcohol or Sterno flame to keep warm. Serve immediately.

Click here to see the Tips for Healthy and Tasty Dips story.

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

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