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Cleaned Up Super Bowl Chili Con Queso

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 201
Protein 15g
Fat 11g
Carbs 9g
Total Time

Here is a “cleaned up” and more calorie-conscious version of a big queso dip that people usually eat at Super Bowl parties. This version uses about 67% less cheese and cream and lean ground beef which is a nearly 50% reduction in calories.

Steam butternut squash cubes in a pot. When it’s cooked, move it to a food processor. Add low sodium broth and make a smooth texture of potatoes.

Then, cook beef or your choice of lean ground meat in a skillet on a little bit of olive oil. Season with some garlic, smoked paprika, and chili powder. Then add a pinch of sea salt and pepper. When you finish the cooking, move to the pot and garnish with fresh cilantro and lime.

In the same skillet, saute onion and bell pepper, or even green chiles if you like more heat, with olive oil. Pour in lite coconut milk. Add a cup of squash puree and a cup of cheese. Then cover and cook for five more minutes on low heat. Mix a few tablespoons of arrowroot starch and a milky part of the cheese. Pour it back to puree and stir.

When the cheese thickens, pour it on the top of the meat, and add some fresh guacamole and pico de Gallo. Eat with sweet bell pepper, fresh veggies, celery, or tortilla chips! Boom!

My fat calorie count per serving is 11g vs the original version of this chili con queso dip which has 32g fat.

Did you ever try any queso recipes? If so, you already know how dangerously good it can be. Try my low fat version of the chili con queso recipe that I came up with, and let me know if you liked it! Love to hear from you guys.

Stay healthy and fit my fit foodies!

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Cleaned Up Super Bowl Chili Con Queso

Ingredients

Ingredients for the butternut squash puree (makes about 3 cups or nine 1/3 cup servings):

  • 1 lb raw butternut squash, peeled and cubed
  • 1 3/4 cup low sodium chicken broth

 

Ingredients for Big Bowl Queso about 8 servings:

  • 1 lb choice of lean ground meat (I used 96% beef)
  • 2/3 cup butternut squash puree (from above)
  • 8oz lite coconut milk (I used Simple Truth)
  • 1 1/3 cup Monterey jack cheese
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons arrowroot
  • 1 green bell pepper, diced
  • 1 small red onion, diced (about 3/4 cup diced)
  • Seasonings:
    • 1/2 tablespoon garlic
    • 1 tablespoon smoked paprika
    • 1 tablespoon chili powder
  • Garnish:
    • fresh cilantro, chopped
    • lime juice
    • fresh guacamole
    • fresh pico de gallo
  • EXTRAS
    • serrano chiles
    • diced jalapeño
  • spray olive oil
Steps
  1. Add butternut squash to a steamer basket and steam until soft, about 20 minutes.  Add it to a food processor with the chicken broth and blend until smooth.  Store in an airtight container in the fridge for future recipes as a thickener.
  2. Spray a nonstick skillet with olive oil and set on medium heat.  Toss in the meat and cook.  While it’s cooking, add in the seasonings.  Chop and cook with a wooden spatula.  Once the meat is cooked, set it in the  bottom of the dip bowl and garnish with cilantro and fresh lime.
  3. Using the same skillet, add olive oil and sauté red onion and bell pepper for 2 to 3 minutes, careful not to let it burn.  Then, add coconut milk and stir.
  4. Keep it to a simmer, then pour in butternut squash puree.  Stir, then add monterey jack cheese.  If the cheese begins to clump together, reduce the heat but continue to stir.  Cover and cook for about 5 minutes.
  5.   Reduce the heat then mix arrowroot starch with about 3 tablespoons of the milky cheese.  Add it back to the skillet and stir (this should help thicken it a bit, if needed).
  6. Reduce the heat and allow the cheese to thicken, then pour it over the meat.  Serve immediately.  Use butternut squash at your discretion to thicken the dip.
  7. If desired, garnish with guacamole and pico de gallo.  Enjoy with sweet bell pepper scoops or fresh veggies such as celery!

 

Approximate macros for 1 of 8 servings (WITHOUT garnish):

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Calories
201
Protein
15g
Fat
11g
Carbs
9g
Sodium
-
Fiber
.75g
Sugar
2g