Good news for cheese lovers! You can have your queso and eat it too! High Protein Green Chile Queso is easy, delicious AND nutritious and will become your new favorite not dip for snacking and meals. Heck, you’ll want to pour it on everything!
Most queso (as we know it in the Southern US) is based on processed American cheese, ewwww – kinda a mystery substance. But my recipe high protein queso shared below features cottage cheese as the hero ingredient.
Cottage cheese in queso might sound strange – but it is cheese, right?! It’s blended smooth for a creamy texture and is incorporated with a bit of grated Pepper Jack for a slightly spicy and richer cheese vibe. You stay away artificial ingredients, preservatives and who knows what – plus, there’s lots of protein and not much fat.
And, cottage cheese queso is easy to make, with just four ingredients, an approximate 24-oz microwave-safe dish (or a little larger), and a microwave. So, 1) tastes great, 2) lots of protein, 3) less fat and no fake stuff – WIN-WIN-WIN!
This would be a great appetizer or snack for football game season – bowl games are coming up! Make it at score big compliments!
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Lower in fat, but stillooey-gooey, this high protein green chili queso features blended cottage cheeseas the hero. Simple to make in the microwave, only 4 ingredients – delicious andnutritious! 100 calories per serving with 11g protein. A healthy appetizer or topping for your Mexican-inspiredmeal.
- 2 cups 2% milkfat cottage cheese not drained
- 2 tsp garlic powder
- 4 oz chopped green chiles from can or fresh roasted
- 4 oz fresh grated Pepper Jack cheese
- Optional: Pico de Gallo for garnish
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Add cottage cheese to blender and process until smooth, a minute or so.
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By hand, stir in the garlic powder and chopped green chilies. If using chiles from a can, pour off and discard and ½ the juices so dip doesn’t become too watery.
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Add mixture to a microwave-bowl.
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Heat in microwave for about 2 minutes. Remove and stir in the pepper jack cheese, ½ at a time.
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Return to microwave and heat an additional 1-2 minutes until heated through and bubbling. Stir again to make sure the pepper jack cheese is incorporated.
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If desired, garnish with Pico de Gallo.
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Serve warm with chips or baguette slices to dip in. Or, use a drizzle on fajitas, burrito bowls, nachos, etch.
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Store leftovers, covered, in fridge for up to 5 days. To reheat, microwave on half-power for 2-3 minutes until able to stir it up. Then, heat again on high for 1-2 minutes until hot and bubbling.
