As a reward for good behavior, we sometimes let the kids pick where they would like to eat out. Without question, Elliott always picks Qdoba. The kid loves him a naked burrito bowl! He’ll say, “Can we get something spicy, like chicken and cheese and rice?” Usually Megan and I are content with the Naked Taco Salad. I like chicken, fajita vegetables, pico and cheese on mine. Megan will also add sour cream and guacamole to hers. Sometimes though, you want the real deal. How did we achieve that living #lchf? We made our own burrito bowls at home. I tried several copycat recipes to recreate the amazing Qdoba chicken but none came close. So now, I call ahead and order 10 scoops of chicken ala carte. I divide it up into 3 oz servings and vaccume pack it with my Food Saver and throw it in the freezer for another day. We pull together some Mexcian Cauliflower Rice and this Queso Dip to finish it off. Voila, a keto-fied burrito bowl.
Truth be told, we have made this when we had company come in from out of town. Megan’s dad has made it know that he is generally not a huge fan of vegetables. We, maybe, forgot to mention that it was cauliflower rice and not the real thing. He ate three huge servings of the stuff before we mentioned that it was, in fact, cauliflower. Did we sway him and convince him that cauliflower wasn’t the devil? No. But he ate 3 huge servings…success in my book.
The moral of the story here is that you don’t have to give up the things that you enjoy most to live a ketogenic lifestyle. You just need to make some alterations to the recipes to make them work. We substituted the cauliflower rice for the traditional grain and the flour typically found in the queso as a thickener for xantham gum.
Back to the queso. This spicy dip is easy to throw together. The recipes makes a pretty large amount of dip; enough that you could have some for dinner later in the week. Cook once and eat twice is a great thing in our world.
- 2 tsp garlic, minced
- 1 jalapeno, seeded & diced
- 1 cup unsweetened almond milk
- 1/2 tsp onion powder
- 1/3 tsp xantham gum
- 1 tsp mustard powder
- 1/2 tsp cayenne pepper
- 8 oz sharp cheddar
- 2 oz pepper jack cheese
- 2 oz monterrey jack cheese
- Place a medium saucepan over medium heat.
- Add the garlic and jalapeno, saute 3-4 minutes until softened. Add almond milk and seasonings.
- Whisk in the xantham gum until fully incorporated.
- Slowly start adding cheese. Stir and add by the handful, until the dip comes together. Serve immediately or keep warm.
*I amended the original recipe slightly. If you like the queso with more spicy, you can omit the 2 oz monterrey jack cheese and instead add 4 oz pepper jack. It was too spicy for the kids so I added the monterrey jack.
Calories 242 Fat 21 Protein 11 Carbs 2.5
Source: The Low Carb Diet