Green Chile and Chorizo Queso


An ideal recipe to heat up the day

By: Holly V. Gray

Good for snacking on recreation day or any day! Our creamy vegan queso blanco is getting kicked up a notch with the addition of inexperienced chiles and chorizo-style seitan.

Serve it heat or serve it chilled. As a dip, drizzled over nachos, or poured over enchiladas, you may’t go mistaken with this versatile sauce!

Serves  Four


1 – Eight-ounce bundle vegan chorizo-style sausage

1 tablespoon olive oil

1 cup Yukon Gold potatoes, peeled and diced  

12-oz.pkg silken tofu

three tablespoons tapioca flour

1 tablespoon lemon juice

1 tablespoon candy white miso

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 Four-ounce can diced inexperienced chiles


  1. To a big skillet over medium excessive warmth, add olive oil. When oil is scorching, crumble  chorizo-style seitan into the pan. Prepare dinner, stirring continuously, till heated via.


  1. To steam the potatoes, add 1” water to a medium saucepan. Convey to boil then place potatoes right into a steamer basket. Set basket within the pot, scale back warmth to medium, cowl and cook dinner 10 minutes, or till fork tender.


  1. To a excessive velocity blender or meals processor, add potatoes, silken tofu, tapioca flour, lemon juice, candy white miso, garlic powder, onion powder, and sea salt.  Mix nicely till consistency is clean.


  1. To a medium saucepan over medium warmth, add sauce combination. Stir continuously, till thickened, about Eight minutes. Stir in diced inexperienced chiles and chorizo-style seitan. Warmth via and serve heat or chill till able to serve.

Picture by Holly V. Gray



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