Low FODMAP Queso
Creamy, cheesy, and gut-friendly, this queso is the perfect dip for chips, tacos, and more.
Servings: 8 Servings
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon cornstarch
- 4 ounces canned green chilies mild, undrained (Note 1)
- 10 ounces Rotel canned tomatoes and green chiles, undrained (Note 2)
- 2 tablespoons pickled jalapeno chopped
- 3 teaspoons pickled jalapeno juice (Note 3)
- 1 teaspoon ground cumin
- ½ teaspoon ancho chili powder (Note 4)
- 1 teaspoon kosher salt
- 1 cup canned unsweetened coconut milk shaken (Note 5)
- ¼ cup green onions chopped
- 2 cups shredded sharp cheddar cheese (Note 6)
- 2 cups shredded Monterey Jack cheese
Instructions
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the cornstarch until smooth and fully combined.
- Next, add the undrained green chiles, undrained Rotel, chopped pickled jalapeños, and jalapeño juice. Stir everything together.
- Add the cumin, ancho chili powder, and kosher salt. Stir again to evenly mix the spices.
- Pour in the canned, shaken, unsweetened coconut milk and chopped green onions. Stir well, then bring the mixture to a low simmer. Once simmering, turn the heat down to low.
- Add the shredded cheese one handful at a time, stirring after each addition until melted. Keep going until the queso comes together — you may not need all the cheese. Just stop when it’s smooth, creamy, and as thick as you like it.
- Keep the queso warm and serve with tortilla chips, tacos, baked potatoes, or anything else that needs a cheesy upgrade.
Notes
Note 1: Choose your spice level. Rotel and green chiles come in mild, original, and hot. I tested with original spice level and it worked great.
Note 2: If you can’t find Rotel, use canned petite diced tomatoes and an extra can of green chiles. Choose the heat level that works for you.
Note 3: The tangy brine from the pickled jalapenos adds a big flavor boost — don’t skip it!
Note 4: Ancho chili powder gives a smoky, earthy flavor. You can use regular chili powder instead, just make sure it doesn’t contain garlic or onion powder.
Note 5: Use unsweetened canned coconut milk, not the kind made for drinking. Shake the can before opening to help mix the cream and liquid. If you forget, just gently stir it before adding to the queso.
Note 6: Do not use pre-shredded cheese in a bag. Shred the cheese by hand using a grater.
Storage: Keep leftover queso in an airtight container in the refrigerator for up to four days. Reheat over low heat in a saucepan until warm. Add a splash of unsweetened coconut milk if needed.
Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 323kcalCarbohydrates: 6gProtein: 15gFat: 27gSugar: 2g
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