Chile con queso in a black bowl with protein chips
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5 from 1 vote

Chile Con Queso Dip | Keto

One of my favourite recipes of all time is a good Chile Con Queso. This recipe is easy and is so delicious!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dips
Cuisine: Mexican
Keyword: Chile Con Queso
Recipe Category: Low Carb
Servings: 4 serves
Calories: 492kcal

Ingredients

  • 1 tablespoon butter
  • 1/4 small white onion finely chopped
  • 1 clove garlic finely minced
  • 1/2 small tomato finely diced
  • 200 g cheddar cheese grated
  • 1/4 teaspoon xanthan gum
  • 300 g thickened cream
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 whole fresh or pickled jalapeño finely diced
  • 2 tbsp pickle juice from the jalapenos
  • Quest Protein Chips to serve and dip with Click for supplier

Instructions

CONVENTIONAL METHOD

  • Melt butter over medium heat in a small saucepan.
  • Sauté onion and garlic until onion is translucent but not browned.
  • Add tomato and cook for 1-2 minutes.
  • Stir through remaining ingredients. Cook until sauce becomes smooth and cheese has melted.

THERMOMIX® METHOD

  • Melt butter 3 minutes/90°C/speed 1. Add onion and garlic and cook 3 minutes/90℃/speed 1.
  • Place diced tomato into mixing bowl and cook for further 2 minutes/90℃/speed 1.
  • Add remaining ingredients and cook 4 minutes/90°C/speed 2.

Notes

  1. To reheat Chile Con Queso do it over medium heat gradually to avoid splitting.
  2. Store in fridge for up to 2 days.
  3. Serve as a dip on its own, over burgers or goes great with nachos.

Nutrition

Serving: 1g | Calories: 492kcal | Carbohydrates: 4g | Protein: 14g | Fat: 47g | Saturated Fat: 30g | Cholesterol: 163mg | Sodium: 371mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1786IU | Vitamin C: 3mg | Calcium: 409mg | Iron: 1mg | Net Carbs: 3g