Low Fat Queso Fundido
Indulge in guilt-free flavor with this Low Fat Queso Fundido recipe, a lighter take on the classic cheesy dip that doesn’t skimp on taste! This crowd-pleasing appetizer combines reduced-fat mozzarella, cheddar, and cream cheese for a creamy, satisfying base, paired with a colorful medley of sautéed vegetables, bold spices like cumin and paprika, and the vibrant kick of jalapeños and canned diced tomatoes with green chilies. Baked to bubbly perfection and topped with fresh cilantro, this queso fundido is a deliciously healthier option that’s perfect for game day, parties, or casual snacking. Serve it with baked tortilla chips or fresh veggie sticks for a wholesome dip that everyone will love. Ready in just 30 minutes, this low-fat recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup reduced-fat mozzarella cheese
- 1 cup reduced-fat cheddar cheese
- 4 ounces low-fat cream cheese
- 1 teaspoon olive oil
- 1 medium white onion, finely chopped
- 1 medium bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 medium jalapeño, finely chopped and seeds removed
- 1 tablespoon fresh cilantro, chopped
- 0.5 teaspoon cumin powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 can (10 ounces) canned diced tomatoes with green chilies, drained
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan, heat 1 teaspoon of olive oil over medium heat.
Add the finely chopped onion and bell pepper to the pan. Sauté for 3-4 minutes until the vegetables soften.
Stir in the minced garlic and chopped jalapeño and cook for another 1-2 minutes until fragrant.
Reduce the heat to low, then add the cumin powder, paprika, salt, and black pepper. Stir well to coat the vegetables with the spices.
Add the drained canned diced tomatoes with green chilies to the mixture and stir to combine.
In a separate mixing bowl, combine the reduced-fat mozzarella cheese, reduced-fat cheddar cheese, and low-fat cream cheese. Mix until well blended.
Add the mixed cheeses to the saucepan with the vegetable mixture and stir continuously until the cheese has melted and the mixture is smooth.
Transfer the cheese mixture to an oven-safe dish and bake in the preheated oven for 10 minutes or until bubbly.
Remove from the oven and let it cool slightly. Sprinkle chopped fresh cilantro on top before serving.
Serve warm with baked tortilla chips or fresh vegetable sticks for dipping.
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 4579 mg | 199% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 25.8 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2923 mg | 225% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1329 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
