Green Chile and Chorizo Queso


A perfect recipe to warm up the day

By: Holly V. Gray

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

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

Serves  4


1 – 8-ounce package vegan chorizo-style sausage

1 tablespoon olive oil

1 cup Yukon Gold potatoes, peeled and diced  

12-oz pkg silken tofu

3 tablespoons tapioca flour

1 tablespoon lemon juice

1 tablespoon sweet white miso

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 4-ounce can diced green chiles


  1. To a large skillet over medium high heat, add olive oil. When oil is hot, crumble  chorizo-style seitan into the pan. Cook, stirring frequently, until heated through.


  1. To steam the potatoes, add 1” water to a medium saucepan. Bring to boil then place potatoes into a steamer basket. Set basket in the pot, reduce heat to medium, cover and cook 10 minutes, or until fork tender.


  1. To a high speed blender or food processor, add potatoes, silken tofu, tapioca flour, lemon juice, sweet white miso, garlic powder, onion powder, and sea salt.  Blend well until consistency is smooth.


  1. To a medium saucepan over medium heat, add sauce mixture. Stir frequently, until thickened, about 8 minutes. Stir in diced green chiles and chorizo-style seitan. Heat through and serve warm or chill until ready to serve.

Photo by Holly V. Gray



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