5-Ingredient High-Protein Queso Dip Bowl

Queso, the classic Tex-Mex melted-cheese dip, gets a lighter high-protein twist in this easy bowl. Smooth blended cottage cheese melts with pepper jack and green chiles around shredded chicken for a silky, scoopable lunch.

Serves 2 · 5 min prep · 8 min cook

Estimate for one serving

• 395 cal
• 48g protein
• 12g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1.5 cups low-fat cottage cheese
• 3/4 cup shredded pepper jack cheese
• 1 can (4 oz), drained canned diced green chiles
• 1.5 cups cooked shredded chicken breast
• 2 cups for serving tortilla chips or raw veggie sticks

Instructions

1. 1Add the cottage cheese to a blender or food processor and blend on high for 45 to 60 seconds until completely smooth and creamy with no curds remaining.
2. 2Transfer the blended cottage cheese to a medium saucepan set over medium-low heat.
3. 3Stir in the shredded pepper jack cheese and drained green chiles, mixing constantly as the cheese melts into a silky high-protein queso.
4. 4Continue heating 3 to 5 minutes, stirring often, until the mixture is hot, glossy, and fully combined; do not boil or it may separate.
5. 5Fold the cooked shredded chicken into the warm queso so every strand is coated and heated through, about 1 to 2 minutes more.
6. 6Taste and adjust with salt only if needed; the chiles and cheese usually provide enough seasoning.
7. 7Divide the hot queso-chicken mixture between two bowls.
8. 8Serve immediately with tortilla chips for scooping or surround with crunchy raw veggie sticks for a lighter lunch option.
9. 9If meal-prepping, cool slightly then portion into airtight containers; reheat gently with a splash of water stirred in to restore creaminess.
10. 10Enjoy as a satisfying protein-forward lunch bowl that delivers the comfort of queso without a long ingredient list.