We are back today with another regularly scheduled Fiesta Friday recipe! Just a slight interruption last week for Valentine’s Day but I made these beauties so it was totally worth it.
You guys, this skinny queso fundido! It is so creamy, so cheesy, and so not as bad for you as the regular stuff. Why? Because I swapped cauliflower puree for some of the cheese. Cool, right? You may have seen some of the vegan pasta recipes floating around the internet that use cauliflower to make a creamy alfredo sauce. Well, that’s kind of the idea we’ve got going on here. Only this is so not vegan. Just boil some cauliflower, puree it with some garlic and a touch a milk, add to a pan with manchego cheese and you’re pretty much done.
Daniel was my official taste tester for this one (and hand model if you couldn’t tell) and he actually pulled the bowl away from me and hoarded it after I was done with the pictures. That’s when you know a recipe is a winner. And he and I have tried our fair share of queso fundido at various restaurants here in Mexico, so he knows what he’s talking about. The queso fundido at the restaurants is usually made with a few different types of cheese and is very, very rich.
This skinny version is definitely on the lighter side and you wouldn’t even know it. Win!
Sprinkle a little fresh basil on top, serve with tortilla chips, and you have the perfect appetizer or snack.
- 1 cup steamed or boiled/drained cauliflower florets
- 1/4 cup skim milk
- 1-2 cloves garlic
- salt and pepper, to taste
- olive oil cooking spray
- 2 cups shredded manchego cheese
- basil leaves, chopped
- tortilla chips
- Add cauliflower, skim milk, and garlic to a food processor and process until completely smooth. There should be no pieces of cauliflower. Add salt and pepper to taste.
- Add cauliflower mixture to a greased (I used olive oil spray) pot or skillet over extra low heat. Add manchego cheese and stir continuously until melted (don't walk away because this will probably take less than a minute.
- Remove from heat and serve in the skillet or in a separate bowl. Garnish with fresh basil and serve with tortilla chips.