RECIPE
11 INGREDIENTS7 STEPS15MIN

Low-Carb Farmer's Market Queso

4.5
2 Ratings
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The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
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A fun twist on an easy to make queso. It's loaded up with farm fresh veggies to give a kicked up cheesy bite that everyone is sure to love!

15MIN

Total Cooking Time

11

Ingredients
The Skinny Fork
I love to feature delicious 'skinny' or healthified versions of recipes here on TheSkinnyFork.com. All recipes will be cooked up by me, in my very own home kitchen, located in Austin, Texas.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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1/2 cup
1/2 cup
1
Summer Squash , cubed
Zucchini
1
Medium Tomato , diced
1 Tbsp
2 cups
Heavy Cream
1 cup
Monterey Jack Cheese , freshly shredded
to taste
Salt and Pepper
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Directions

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Step 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.
Step 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.
Step 3
In a large pot, heat the Butter (1 Tbsp) over a medium heat.
Step 4
Add in the All-Purpose Flour (1 Tbsp) and whisk until no lumps remain.
Step 5
Whisk in the Heavy Cream (2 cups) and continue to heat until thickened.
Step 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.
Step 7
Season with Salt and Pepper (to taste) and add the veggies back in. Stir to combine. Serve with nachos, chips, or anything you like and enjoy!

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