Healthy Queso Recipe

4.51 from 144 votes

Healthy queso is easy to make and has less fat and fewer calories (thanks to coconut milk and Greek yogurt) than traditional queso.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Mexican

Servings:

Heat the butter in a medium saucepan over medium heat until melted. Add in the diced jalapeno and allow to cook for 1-2 minutes until fragrant.
2 tablespoons salted butter, 1 tablespoon Old El Paso Sliced Jalapenos
Toss in half the diced tomato and let cook for approximately 1 minute. Stir in the flour, stirring so that everything is coated and combined.
2 whole roma tomatoes, 2 tablespoons all-purpose flour
Quickly after adding the flour, whisk in the coconut milk. Pour it in slowly, whisking constantly until fully added. Bring to a boil and then reduce to a simmer. Add in the taco seasoning and stir to fully combine. Continue to whisk off and on for 6-7 minutes or until thickened to your liking.
2 cups canned unsweetened coconut milk, ½ ounce Taco seasoning
Increase heat back to medium and stir in the cheese one cup at a time (8 ounces is approximately 2 cups cheese), whisking until smooth in between batches. Stir in the fresh cilantro.
8 ounces shredded Mexican blend cheese, ¼ cup chopped fresh cilantro
Turn off the heat and fold in the greek yogurt. It should melt in quickly and fully combine.
½ cup plain Greek yogurt
Serve immediately with chips, garnished with more chopped cilantro and the remaining diced tomatoes. Alternately, you can keep warm in a slow cooker until ready to serve. Enjoy!
Tortilla chips

Yield: This recipe yields about 4 cups of queso.

Storage: Store leftover healthy queso in an airtight container in the refrigerator for 3-4 days.