A fun twist on an easy-to-make queso. It's loaded up with farm-fresh veggies, giving it a kicked-up cheesy bite that everyone is sure to love!
Total Time
15min
4.5
2 Ratings
Author: The Skinny Fork
Servings:
10
Ingredients
•
1
Jalapeño Pepper
, diced
•
1/2
cup
Red Bell Peppers
, diced
•
1/2
cup
Corn
•
1
Summer Squash
, cubed
or Zucchini
•
1
Medium
Tomato
, diced
•
1
Tbsp
Butter
•
1
Tbsp
All-Purpose Flour
•
2
cups
Heavy Cream
•
1
cup
Monterey Jack Cheese
, freshly shredded
•
1/2
cup
Shredded Mild Cheddar Cheese
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Lightly coat the inside of a large skillet with non-stick cooking spray and heat over medium-high heat. Place Jalapeño Pepper (1), Red Bell Peppers (1/2 cup), Corn (1/2 cup), and Summer Squash (1) into the skillet.
2.
Cook for a few minutes or just until the veggies are starting to become tender. Add in the Tomato (1) and remove from the heat to set aside.
3.
In a large pot, heat the Butter (1 Tbsp) over a medium heat.
4.
Add in the All-Purpose Flour (1 Tbsp) and whisk until no lumps remain.
5.
Whisk in the Heavy Cream (2 cups) and continue to heat until thickened.
6.
Remove the pot from the heat and stir in Monterey Jack Cheese (1 cup) and Shredded Mild Cheddar Cheese (1/2 cup). Stir until all of the cheese has melted.
7.
Season with Salt (to taste) and Ground Black Pepper (to taste) and add the veggies back in. Stir to combine. Serve with nachos, chips, or anything you like and enjoy!
Nutrition Per Serving
CALORIES
260
FAT
23.7 g
PROTEIN
5.6 g
CARBS
5.9 g
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