Ingredients:

  • 1 ½ cups low-fat cottage cheese (410 g)
  • 1 cup sharp cheddar cheese, shredded (100 g)
  • ¼ cup diced mild green chilies (40 g)
  • 1 medium tomato, finely diced (about 120 g)
  • 1 small onion, finely chopped (about 70 g)
  • 1 clove garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp chili powder (optional)
  • 1 tbsp olive oil
  • 2–3 tbsp milk (dairy or unsweetened plant-based), to thin if needed
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Blend the cottage cheese in a blender or food processor until smooth and creamy. Set aside.
  2. Heat olive oil in a saucepan over medium heat. Add diced onion and cook until softened and translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Lower heat to medium-low. Stir in pureed cottage cheese, shredded cheddar, diced tomatoes, and green chilies. Add smoked paprika, cumin, chili powder, salt, and pepper.
  4. Stir continuously until the cheddar melts and the mixture is smooth, about 5 minutes. If too thick, gradually add milk to loosen queso to desired consistency.
  5. Taste and adjust seasoning if necessary. Remove from heat and transfer to a serving bowl. Garnish with chopped cilantro if desired.