Healthy Dish #6: Butternut Queso Fundido – Perfect for Superbowl Sunday!

Healthy Dish #6: Butternut Queso Fundido – Perfect for Superbowl Sunday!

Healthy Dish #6: Butternut Queso Fundido – Perfect for Superbowl Sunday!

 

First, if you’re reading this from somewhere in the northeastern part of our country, stay in, stay warm, be safe, and maybe you’ll even be able to dig down deep to find the beauty in the two feet of flakes you may find yourself buried under. It looks lovely from way over here in the Midwest!

Secondly, thanks so much to those of you who weighed in on whether or not we should stick with the “all healthy all the time” recipes, or mix in a bit of “Fluff” now and again. Based on your comments, combined with those I received on Facebook, it seems that most of you would like to continue to see healthy recipes with a few comfort food selections tucked in here and there.

Sounds good to me.

I’m so excited to share this next recipe with you!

I gave it a test drive with my sewing friends on Friday, and we all loved it. With the bushels of veggies involved, it certainly qualifies as a healthy dish, but it’s a warm comfort food as well in a very ooey gooey cheesy sort of way.

Superbowl Sunday is two weeks from today.

Whether you’re headed to a friend’s house to watch the Superbowl and want to bring along a snack, or will be staying home and making a few appetizers to enjoy while watching the game, be certain to include this dip on your menu. Because it subs in squash for some of the cheese, it has 2/3 less fat than typical cheese dips. And if you’d like to lighten the recipe up even more, cut up some red peppers or celery to dip in it in addition to or in lieu of the tortilla chips.

TOUCHDOWN!!!

The smokey chipotle peppers give it a lovely kick, however, if you don’t care for spicy food, go ahead and cut back on them. The end result will still be wonderful. Likewise for the sliced jalapeños on top of the dip.

Once again, we’re called upon to use a cast iron pan since the cooking process moves from the stovetop to the broiler. Once again, I found myself cast iron pan-less, so I used an All-Clad frying pan, and it pulled off the job like a pro. (Hmm, my birthday is just around the corner. What in the world might someone think to buy for me? I can’t imagine.)

Here’s how you bring this dish together.

 

Recipe courtesy of: Cooking Light

Serves: 10 (1/4 cup servings)

Nutritional Info.: Calories – 119, Saturated Fat – 2.2g, Fiber – 2g, Protein – 6g

 

Ingredients: 

1 teaspoon canola oil

3/4 cup diced onions (I used white.)

1 1/2 tablespoons all-purpose flour

1/4 cup unsalted chicken stock

1, 10 oz. package frozen butternut squash puree, thawed (I used frozen, cubed squash that I then boiled until soft.)

1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce

3 ounces shredded Oaxaca or part-skim mozzarella cheese (about 3/4 cup), divided

3 ounces shredded reduced fat 4-cheese Mexican blend cheese (about 3/4 cup), divided

1/3 cup very thinly sliced radishes

1/4 cup fresh cilantro leaves

3 tablespoons sliced green onions

2 tablespoons thinly sliced jalapeño peppers

30 light tortilla chips

 

Directions:

Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotles, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.

Preheat broiler to high.

Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips.

 

pan

squash and cheese

Karen

 

Yum! Suddenly I can’t wait for Superbowl Sunday!

Here’s the printable version.

Butternut Queso Fundido

Serves 10
Website Cooking Light

Ingredients

  • 1 teaspoon canola oil
  • 3/4 cups diced onions (I used white.)
  • 1 1/2 tablespoon all-purpose flour
  • 1/4 cup unsalted chicken stock
  • 10oz package frozen butternut squash puree, thawed (I used frozen, cubed squash.)
  • 1 tablespoon minced chipotle chile in adobo sauce, plus 2 teaspoons adobo sauce
  • 3oz shredded Oaxaca or part-skim mozzarella cheese (about 3/4 cup), divided
  • 3oz shredded reduced fat 4-cheese Mexican blend cheese (about 3/4 cup), divided
  • 1/3 cup very thinly sliced radishes
  • 1/4 cup fresh cilantro leaves
  • 3 tablespoons sliced green onions
  • 2 tablespoons thinly sliced jalapeño peppers
  • 30 light tortilla chips

Directions

Step 1
Heat oil in a medium cast-iron skillet over medium heat. Add red onion; cook 5 minutes or until softened. Add flour; cook 2 minutes, stirring constantly. Add stock, squash, chipotles, and adobo sauce; bring to a boil. Reduce heat to medium-low; add 2 ounces Oaxaca cheese and 2 ounces Mexican-blend cheese; cook 2 minutes or until smooth, stirring until cheese melts.
Step 2
Preheat broiler to high.
Step 3
Sprinkle remaining cheeses over top. Broil 2 minutes or until cheese is bubbly and lightly browned. Top with radishes, cilantro, green onions, and jalapeño. Serve with chips.

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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