"Chorizo" Queso Dip
Recipe:
Quick Queso y “Chorizo”
Serves: 6 - 8 people
Prep Time: 10 min
Cooking: 25 - 30 min
Recipe By: Lynda Dillon
Ingredients
1 package of Abbot’s “Chorizo”
1 jar vegan queso, like Primal Kitchen OR recipe below.
Homemade queso ingredients:
2 cups potatoes, diced
1 cup carrots, diced
1 cup raw cashews
1/2 cup water
1 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon Himalayan salt, or more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Other Ingredients:
4 ounces fire roasted green chiles, diced
1/2 cup organic black beans (set aside about 1 tablespoon for garnish)
1/2 cup diced fresh red bell pepper, divided (set aside 1/4 for garnish)
1 fresh jalapeño, sliced (set aside a few slices for garnish)
Green onion, 1 sprig (set aside a bit for garnish)
Handful of cilantro, roughly chopped
Description
Looking for a fast, savory, and nutrient-dense snack? This elevated queso and “Chorizo” combo checks all the boxes. Enjoy with fresh veggies or just-warmed corn tortillas.
Method
If making the homemade queso, soak the cashews in warm water for 5 minutes, drain the excess water and add the warmed cashews to the blender. Boil or steam the potatoes and carrots for about 15 - 20 minutes, or until soft. Drain the vegetable mixture and also add it to the blender. Add all of the remaining queso ingredients to the blender and blend the ingredients until they are smooth. Set aside.
Cook the “Chorizo” according to package instructions.
If using store-bought queso, warm in a saucepan for 1 - 2 minutes, stirring constantly to avoid burning the sauce at the bottom of the pan.
Add the green chiles, black beans, red bell pepper, jalapeño and green onions and “Chorizo” to the queso mixture, combining all ingredients.
Serve the queso dip in a bowl (or a mini crockpot, so the dip stays warm). Garnish with red bell pepper, jalapeños, black beans, green onions and cilantro. Enjoy with tortilla chips, veggies, or freshly warmed tortillas.