Low Carb Queso and Chips
3.2g
Net Carbs
9.8g
Protein
24.3g
Fat
2.1g
Fiber
269
Calories
Cooking tip: Use bell pepper strips as an alternative to chips for a deliciously different queso!
Ingredients:
- 2 1/2 tablespoons Canola Oil
- 1 tortilla Mission Carb Balance Whole Wheat Tortillas (28 g each)
- 1 tablespoon butter, unsalted
- 1 each Jalapeño Pepper
- 6 tablespoons Almond Milk, plain, unsweetened
- 3/4 teaspoon Salt
- 8 tablespoons Cream Cheese, original
- 7 1/2 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
- 1/3 cup Red Onion (chopped)
- 2 tablespoons Cream, heavy, liquid
- 3 ounces Cheddar cheese
- 1/4 teaspoon Tabasco
- 5 each Cherry or Grape Tomato
- 1 tablespoon Cilantro, fresh, chopped
- 3 1/2 ounces pepper monterey jack cheese FNDDS
Directions:
- Heat air fryer to 390°.
- Spray both sides of a tortilla with canola oil spray, sprinkle with a pinch of salt, and slice into 6 roughly even pieces. Air fry in a single layer for 3-4 minutes, flipping once halfway through. Repeat until all the tortillas have been made into chips. Set aside.
- Warm a heavy bottom pan (such as a cast iron) over medium heat. Add butter to melt, add chopped onion, chopped jalapeno, and ¼ teaspoon salt. Sautee until beginning to become translucent, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add almond milk, cream, and cream cheese, reduce heat to simmer, stirring to melt the cream cheese. Shred pepper jack and cheddar cheeses. Once the cream cheese is melted, add shredded cheese a little bit at a time, allowing to melt between additions until all cheese is incorporated. Leave on low heat until ready to serve.
- Serve with chips while hot, topped with chopped tomatoes and cilantro. One serving is ¼ cup queso with 8 chips.
