Simple Skinny Queso

• Vegetarian

• Produce

  • 1 tbsp Garlic
  • 1/2 tsp Onion powder
  • 1 (10-ounce can Tomatoes with green chilies

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Chili powder
  • 2 tbsp Cornstarch
  • 1/4 tsp Salt
  • 1 tbsp Whole wheat flour, white

• Oils & Vinegars

  • 1/2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 cup Cheddar cheese, reduced-fat mild

Found on skinnymom.com

Description

Ingredients

• 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

Directions

• 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.