No Guilt Chips + Queso

Serves 6


  • 1 tablespoon butter
  • 1 ½ cup white cheddar - shredded
  • 1 1/2 cup Chihuahua cheese – shredded (you could also sub Monterey jack here)
  • 2 fresh jalapenos, seeded and chopped
  • 1 tablespoon flour
  • 2 teaspoons cumin
  • 3/4 cup whole milk
  • ½ small red onion, chopped, divided
  • 2 small tomatoes, diced
  • ½ cup cilantro
  • 1 small avocado, seeded and diced
  • 1 teaspoon salt
  • Garden of Eatin’ chips

  1. In a medium saucepan, melt butter over medium heat. Add jalapenos, chopped red onion (reserving 1 tablespoon for garnish), and ½ teaspoon salt and stir over medium for about 4 minutes until onion is softened.
  2. Sprinkle the flour and cumin into pan and cook, stirring, for 1 minute. Whisk in the milk and bring to a simmer, then cook for about 3 minutes, stirring occasionally, until mixture begins to thicken.
  3. While the mixture is simmering combine chopped tomatoes, remaining 1 tablespoon of chopped red onion, chopped avocado, and half the cilantro. Set aside.
  4. To queso, add remaining half of cilantro and both cheeses, and stir until melted and well-blended. Transfer to serving dish and top with tomato and onion mixture. Serve with Garden of Eatin’ chips.