Source: CanolaInfo Test Kitchen | Catégorie: Entrées et amuse-gueules, Santé du cœur

Chile Con Queso (Cheese & Green Chili Dip)

When tomatoes are in season and abundant, this is a tasty way of serving them as an appetizer.

Chile Con Queso (Cheese & Green Chili Dip)


  • 2 Tbsp canola oil 30 mL
  • 2 Tbsp all-purpose flour 30 mL
  • 1 cup skim milk 250 mL
  • 3 tomatoes, cut in half, seeded and chopped
  • 1/2 tsp garlic, finely chopped 2 mL
  • 4 1/2 oz canned green chilies (not jalapeno) drained, seeded, stemmed and finely chopped 127 mL
  • 2 cups reduced fat Monterey Jack or Farmer’s Cheese, finely grated 500 mL


  • 1. In heavy saucepan, heat canola oil over medium heat. Add flour and mix well. Stirring constantly with a wire whisk, pour in the milk in a slow, thin stream and cook until the sauce comes to a boil, thickens and is smooth. Reduce heat to low and simmer for 2 to 3 minutes to remove any taste of raw flour. Remove from heat.
  • 2. In heavy skillet, combine tomatoes and garlic over medium heat, stirring frequently 10 to 12 minutes until thickened. Reduce heat to low; stir in cream sauce, chilies and cheese. Heat thoroughly without boiling.


3 cups (750 mL).


1 Tbsp (15 mL)


Per Serving

Lipides0.5 g
Gras saturés0 g
Cholestérol0 mg
Glucides1 g
Fibres0 g
Protéines0 g
Sodium10 mg