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Low Sodium Nacho Cheese Sauce - Queso

Low Sodium Nacho Cheese Sauce - Queso

Christopher Lower
A low sodium version of the classic cheese sauce for nachos and chips and cheese
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce or Condiment
Cuisine American
Servings 2 cups to share
Calories 79.8 kcal

Ingredients
  

  • 3 tbsp Unsalted Butter
  • 2 tbsp Yellow Onion minced
  • 2 tbsp Green Chiles chopped (you can use no salt added rotel)
  • 2 tbsp Tomato seeded and finely chopped
  • 1/4 tsp Ground Turmeric
  • 1/4 tsp Paprika
  • 1/4 tsp Cayenne Pepper
  • 2 tbsp All Purpose Flour can use a gluten free flour mix
  • 1/2 cup Heavy Cream
  • 1 cup Low Sodium Greek Yogurt
  • 2 oz Low Sodium Swiss Cheese grated
  • 1 tbsp Lemon Juice
  • 1 tbsp Olive Oil
  • 1/4 tsp Fresh Ground Black Pepper

Instructions
 

  • Melt 2 tablespoons of the butter over low heat in a sauté pan. 
  • Add the onion, green chile or rotel, tomato, turmeric, paprika and cayenne pepper. Cook for 5 to 10 minutes until the onion softens completely. 
  • Add the remaining butter and the flour, and continue to cook on low for another 2 minutes. 
  • Add the cream, ½ cup of the yogurt, lemon juice, and cheese and stir to until the cheese melts. Add in the remaining yogurt a little at a time until you get a velvety sauce, about 10 minutes. 
  • Transfer the sauce to a blender and pulse until completely smooth. Stream in the olive oil and continue to blend. 
  • Season with pepper to taste. 
  • Serve with chips and pickled jalapenos. 

Notes

You can make this sauce a day ahead and keep it in a sealed jar. Reheat in the microwave for a minute, stir, and finish heating another minute to serve.

Nutrition

Serving: 2TbspCalories: 79.8kcalCarbohydrates: 3gProtein: 2.3gFat: 6.7gSaturated Fat: 3.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 13.6mgPotassium: 44.9mgFiber: 0.3gSugar: 0.6g
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