In a medium saucepan over medium heat, melt the salted butter. Once melted, add the diced jalapeños and sauté for about 2-3 minutes until fragrant.
Sprinkle the all-purpose flour over the jalapeños and stir continuously for about 1 minute to create a roux. This will help thicken your queso.
Slowly whisk in the canned unsweetened coconut milk, ensuring there are no lumps from the flour. Continue to stir until the mixture is smooth and begins to thicken, about 3-5 minutes.
Add the taco seasoning to the saucepan, stirring well to incorporate the flavors.
Gradually add the shredded Mexican blend cheese, stirring until melted and creamy. This step is key to achieving that luscious, gooey texture we all crave in queso.
Fold in half of the diced Roma tomatoes and half of the chopped cilantro, reserving the rest for garnish.
Remove the saucepan from heat and gently mix in the plain Greek yogurt. This adds a wonderful creaminess and tang to the queso.
Transfer your Healthy Queso to a serving bowl, top with the remaining tomatoes, cilantro, and serve alongside a big bowl of tortilla chips.
