Ladle this luscious cheese sauce over any grilled meat, serve it as dip with cauliflower, or create a Tex-Mex bowl with seasoned meat, grilled peppers, and queso, topped with guacamole.


    1 tablespoon avocado oil
    2 tablespoons butter
    ½ medium onion, chopped
    2 garlic cloves, minced
    1 (14.5-ounce) can petite diced tomatoes, not drained
    ½ cup chopped jarred roasted green chiles (see Tip)
    16 ounces shredded sharp cheddar cheese (2 cups)
    ½ cup chicken broth
    ½ cup heavy whipping cream
    1.Rub the sides and bottom of the stoneware with the avocado oil.
    2.Melt the butter in a medium skillet over medium-high heat. Add the onion and cook or until tender, stirring frequently, 3 to 5 minutes. Stir in the garlic and cook for 30 seconds more. Transfer the onion to the slow cooker. Stir in the tomatoes, chiles, cheese, and broth.
    3.Cover and cook on High for 1 hour, or until melted, stirring every 15 minutes.
    4.Stir in the cream. Cover and cook on High for 15 minutes. Turn down to Low for serving.
    ★ TIP: You can use any kind of roasted chiles you enjoy. Hatch chiles, a popular New Mexico variety, are now available in jars, as are a variety of other canned roasted chiles. For a milder queso, substitute 2 (4-ounce) cans of whole green chiles, drained and chopped. Or, if you wish, use fresh chiles. To roast fresh chiles, cut them in half and remove the stem and seeds. Place them flat, skin side up, on a baking sheet. Spray with nonstick cooking spray, then broil 10 to 15 minutes, or until charred and dark brown. Place the chiles in a bowl and cover with a cloth; allow to stand 10 to 15 minutes, then peel and chop.

    PER (¼ CUP) SERVING: 200 CALORIES ★ FAT 17 G (76%) ★ NET CARBS 3 G (6%) ★ PROTEIN 7 G (14%)