Can you believe holidays are getting close? For those holiday get-togethers, I’d like to share a recipe. This is a great recipe to fix in a Crock-Pot/Slow Cooker to take to a holiday party or pot-luck. By the way, the Cook ‘N Carry Crock Pot is great for traveling in the car. We gave one of these to my mother-in-law for Christmas one year.
So many people love Qdoba’s 3-Cheese Queso, so much that you can even find the recipe on Food Network‘s site. We always order it when we go to Qdoba’s, but I would like a healthier version to fix at home. So here’s a lower-fat version plus some substitutions in case you need them:
Qdoba’s 3-Cheese Queso, Lower-Fat Version:
- 1 cup shredded Monterrey jack cheese, reduced-fat
- 1 cup shredded cheddar cheese, reduced-fat
- 1 cup American cheese (Alpine Lace has 25% reduced fat)
- 1 cup Fat-Free Half & Half
- 3 roasted poblano peppers, finely chopped (or canned chipotle peppers or green chilis, drained)
- 8 ounces tomatoes, finely chopped
- 1 1/2 teaspoon ground garlic (or minced garlic from a jar)
- 1 teaspoon salt
Combine ingredients, cover, and cook in a slow cooker on low for 2 hours. Stir occasionally. Add just a little bit of milk if you need to thin it.
Hope you enjoy this if you make it. At Qdobas, they serve it with tortilla chips flavored with a touch of lime. So good! Talking about all of this is making me hungry for Mexican food, so I think I’ll incorporate some into our menu this week!
Monday: Chicken tenders cooked in olive oil & fajita seasonings, refried beans, avocado slices, tortilla chips & salsa
Tuesday: Homemade Chicken Enchilada Soup (This tasted so good last week and I think it helped me get over my cold a little faster because of the onion, garlic, and spices in it.)
Wednesday: Leftover Chicken Enchilada Soup
Thursday: Chicken Italian Pasta
Friday: Pizza & salad (haven’t decided what kind of pizza – have any ideas?)