Description
The secret to guilt-free snacking is here! This cottage cheese queso packs major protein while keeping all the creamy, cheesy goodness you crave. Your taste buds won’t believe it’s good for you.
Ingredients
Scale
- 2 cups (450g) low-fat cottage cheese, drained
- 1 cup (120g) sharp cheddar cheese, freshly grated
- ½ cup (60g) Monterey Jack cheese, shredded
- ¼ cup (60ml) milk (whole or 2% works best)
- 1 can (4oz/113g) diced green chilies, drained
- 1 medium jalapeño, seeds removed and finely diced (about 2 tbsp)
- 2 cloves garlic, minced (approximately 1 tbsp)
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
- Pulse cottage cheese in a food processor until smooth and creamy, about 30-45 seconds.
- Heat a medium non-stick saucepan over medium-low heat. Cook minced garlic and diced jalapeño for 1-2 minutes until fragrant.
- Add cumin, chili powder, and smoked paprika, stirring constantly for 30 seconds to bloom the spices.
- Add the processed cottage cheese to the pan, stirring to combine with spices and aromatics.
- Gradually add the grated cheddar and Monterey Jack cheeses, stirring continuously until melted.
- Pour in milk slowly while stirring to achieve desired consistency.
- Fold in drained green chilies and season with salt and pepper to taste. Cook for another 2-3 minutes on low heat.
- Transfer to a serving bowl, garnish with fresh cilantro and sliced green onions, and serve immediately with chips or vegetable dippers.