Super Bowl Sunday is my favorite holiday. I've been watching football since I was a little kid and no matter who's playing, the big game is cause for celebration every year. My husband and I have a houseful of friends and a huge spread of all sorts of Super Bowl food. This year, we're going to host our game-day party at our family cabin in the woods.
Chile Con Queso and Chile-Lime Tortilla Chips
Chips and dips are always on the menu-they're easy to make and they're easy to huddle around. But this year I'll make healthier versions of some of my favorites. I'll help keep tight ends tight with lower-fat, warm and gooey Chile Con Queso dip (see recipe below) and zesty baked Chile-Lime Tortilla Chips (see recipe below). EatingWell's version of this popular Tex-Mex dip cuts the calories in half and reduces total fat and saturated fat by nearly 60 percent.
I'll stay away from dips that use boxed, high-sodium dry mixes with dehydrated vegetables. Instead, I'll win over friends with the rich flavor of our French Onion Dip made with real onions-especially when served with the crunchiest-ever potato chips, made in the microwave instead of a deep fryer.
I know that regardless of who wins the game, I'll score points with my fellow fans with these healthy game-day favorites.
Chile Con Queso dip
Our healthier version of chile con queso will have ooey-gooey-cheese lovers celebrating. Now you can enjoy this Tex-Mex dip without all the fat and calories. We replaced some of the cheese with a low-fat white sauce and used sharp Cheddar plus a splash of beer to boost the flavor. MAKE-AHEAD TIP: Cover and refrigerate for up to 3 days. Slowly reheat on the stove over medium heat or on Medium in the microwave.
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup pale ale or other light-colored beer
1 1/2 cups low-fat milk, divided
3 tablespoons cornstarch
1 3/4 cups shredded sharp Cheddar, preferably orange
1 10-ounce can diced tomatoes with green chiles (see Note), drained, or 1 1/4 cups drained petite-diced tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 teaspoon chili powder
Cayenne pepper to taste (optional)
1/4 cup sliced scallions
2 tablespoons chopped fresh cilantro
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using). Serve warm, garnished with scallions and cilantro.
Makes 4 cups.
NUTRITION INFORMATION: Per 1/4-cup serving: 84 calories; 5 g fat (3 g sat, 2 g mono); 14 mg cholesterol; 5 g carbohydrate; 4 g protein; 0 g fiber; 307 mg sodium; 36 mg potassium.
Note: We like the flavor of Rotel brand diced tomatoes with green chiles the best in this dip. Choose original or mild, depending on your spice preference.
Chile-Lime Tortilla Chips
These tortilla chips are baked, not fried, and a squeeze of lime and a sprinkle of chili powder add flavor without tons of calories. Plus with 5 grams less fat per serving than a packaged version, they deliver all the crunch without the guilt. MAKE-AHEAD TIP: Store in an airtight container for 1 to 2 days.
12 6-inch corn tortillas
Canola oil cooking spray
2 tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1. Position oven racks in the middle and lower third of oven; preheat to 375°F.
2. Coat both sides of each tortilla with cooking spray and cut into quarters. Place tortilla wedges in an even layer on 2 large baking sheets. Combine lime juice and chili powder in a small bowl. Brush the mixture on each tortilla wedge and sprinkle with salt.
3. Bake the tortillas, switching the baking sheets halfway through, until golden and crisp, 15 to 20 minutes (depending on the thickness of the tortillas).
Makes 6 servings, 8 chips each.
NUTRITION INFORMATION: Per serving: 142 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrate; 2 g protein; 2 g fiber; 169 mg sodium; 10 mg potassium.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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