Just because you are watching your carbs does not mean that you can’t have any fun! This creamy queso has barely any carbs and if you pair it with pork rinds or my chicharrone chicken tenders, you can have a filling snack, flavorful appetizer or a satisfying meal with very little carbs.
Sound like something you may be interested in? Let’s get started…
Begin by gathering 2 tablespoons butter, 4 ounces shredded white cheddar cheese, 2 ounces shredded Colby Jack or Monterey Jack Cheese, 3 tablespoons of heavy whipping cream, 2-3 tablespoons of water, 1 teaspoon of finely diced garlic, 2 tablespoons of green or red salsa, 2 tablespoons finely chopped fresh cilantro.
Note: Be sure to use block cheese instead of pre-shredded cheese. Pre-shredded cheese is coated in something to prevent it from clumping in the bag and this prevents the cheese from melting smoothly.
The best way to make queso is to slowly melt everything using a double boiler. If you don’t have a double boiler, do not fret! Simply place a big heat proof glass bowl over a sauce pan with about 2 inches of water in it. Place the sauce pan over medium high heat and bring the water to a slow boil.
While the water is coming to a boil, place 2 tablespoons of butter, 3 tablespoons of heavy cream, 2 tablespoons of red or green salsa (whichever you prefer) and 2 tablespoons of water into the glass bowl.
Once the butter begins to melt, begin gently whisking until it is fully melted and as soon as the butter has melted, removed the bowl from the heat.
Slowly add the shredded cheese while slowly whisking, a little bit at a time, waiting until what you have added has melted before adding more.
Once all the cheese is all melty and delicious, transfer your queso into a bowl and dig in!
This queso is super low in carbs. There are no carbs in the butter, white cheddar, colby jack or fresh cilantro. There is 1 carb in the heavy cream and garlic and about 2 carbs in the salsa, depending on what kind you use. You could absolutely omit the garlic and have the entire batch only contain 3 carbs!
Now if you love garlic or prefer your queso to have a little more of a kick, you can absolutely keep the garlic and add a little more salsa (or even some pickled jalapeños) and have the batch contain 5 carbs. When that is divided into 4 servings, that is just a little more than 1 carb per serving and if you pair it with some pork rinds, you can have one killer snack for barely any carbs. Jackpot!
In addition to using this queso as a dip for chips or pork rinds, it also goes great with tacos, taquitos or my chicharrone chicken tenders, so whip some up and dip everything in it… you never know what your favorite combo may be…
Keto Queso
Ingredients
- 2 tablespoons of butter
- 4 ounces of white cheddar, shredded
- 2 ounces of colby jack or monterey jack cheese, shredded
- 3 tablespoons of heavy cream
- 2 tablespoons of water
- 1 teaspoon of garlic, finely minced
- 2 tablespoons of salsa (red or green)
- 2 tablespoons of fresh cilantro, finely chopped
Instructions
- Add 2 inches of water into a sauce pan and place over medium high heat
- Choose a heat proof glass bowl that fits over the saucepan, but does not come into contact with the water in the bottom of the sauce pan
- Place 2 tablespoons of butter, 3 tablespoons of heavy cream, 2 tablespoons of red or green salsa (whichever you prefer) and 2 tablespoons of water into the glass bowl
- Place the bowl over the sauce pan
- Bring the water to a low boil
- Gently whisk until the butter has fully melted and the mixture is very warm
- Remove the bowl from the heat and slow begin whisking the shredded cheese in a little at a time
- Once all of the cheese has melted, transfer to serving dish/es and enjoy!
