Low Carb Queso (Nacho Cheese!)
Servings :10 servings*
Melt butter over medium heat in a small saucepan.
Add onions, and cook until transparent, about 8 minutes.
Add garlic and cook until fragrent, about 1-2 minutes.
Add salt, cumin and cayenne pepper and cook until fragrant, amount 1 minute.
Stir in diced green chilis, heavy cream, almond milk, and xanthan gum. Stir until xanthan gum dissolve. Bring combo to a simmer.
Stir in the cheese until completely dissolved.
Taste and adjust seasoning to taste. Enjoy!
Milk. I swap between unsweetened light almond or coconut milk.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
*1 serving of this recipe is equal to about 1/4 cup:
Calories: 151kcal | Carbohydrates: 2g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 298mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 1mg
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