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Chili con Queso with Chips

 Chili con Queso with Chips
This cheesy dip never lets on that it has only 2 g of fat per serving. Chilies and garlic kick up the flavor, making it a real crowd pleaser. Sarah Mohrman of Fort Wayne, Indiana shares the recipe.
12 ServingsPrep/Total Time: 25 min.


  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 small onion, chopped
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 6 ounces reduced-fat process cheese (Velveeta), cubed
  • 1 teaspoon chili powder
  • 2 tablespoons minced fresh cilantro
  • Baked tortilla chip scoops


  • Pour both cans of tomatoes into a colander over a small bowl; drain,
  • reserving 1/3 cup liquid. Discard remaining liquid or save for
  • another use.
  • In a large skillet, saute onion in oil until tender. Add garlic; cook
  • 1 minute longer. Stir in cream cheese until melted. Add the
  • tomatoes, process cheese, chili powder and reserved liquid. Cook and
  • stir over low heat until cheese is melted. Stir in cilantro.
  • Keep warm; serve with tortilla chips. Yield: 3 cups.
Nutritional Facts: 1/4 cup (calculated without chips) equals 66 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 411 mg sodium, 6 g carbohydrate, 1 g fiber,

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Chili con Queso with Chips (continued)

Nutritional Facts: 6 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.