Spicy Green Chile and Chorizo Queso ~
Loaded with savory flavors of green chiles and chorizo, this hearty and easy to make dip is perfect for Cinco de Mayo or Game Day snacking!
This is a pretty quick and easy recipe to begin with but here are few time-saving tips:
- Cut chopping time by tossing the chorizo into a mini chopper and pulsing just until it reaches a crumbly consistency.
- If you have a newer model appliance, take advantage of the Steam Cook setting on your microwave to steam the diced potato in 5 minutes or less.
Ingredients for Spicy Green Chile & Chorizo Queso:
- vegan chorizo-style sausage – I used Field Roast Mexican Chipotle sausage
- olive oil
- Yukon Gold potatoes
- silken tofu
- tapioca flour – or make it gluten-free with cassava flour
- lemon juice
- sweet white miso paste
- garlic powder
- onion powder
- sea salt
- can of diced green chiles
How to make Spicy Green Chili & Chorizo Queso:
To a large skillet over medium-high heat, add olive oil.
When the oil is hot, crumble chorizo-style seitan into the pan.
Cook, stirring frequently until heated through.
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.
Into 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 the consistency is smooth.
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, reserving some to use as garnish.
Heat through and serve warm or chill until ready to serve.
To serve:
Spoon dip into a serving bowl and top with reserved chorizo and green chiles.
Cheers!
More popular dip recipes:
Vegan Stuffed Mushroom Dip – Loaded with mushrooms, garlic, cream cheese, and hot Italian sausage, then topped with buttery Panko breadcrumbs, this one is always a hit around here!
Vegan 7-Layer Party Dip – Seven layers of savory taco-spiced refried beans, easy homemade guacamole, vegan sour cream, crisp lettuce, fresh tomatoes, black olives, and green onions.
Vegan Caramelized Onion Dip – This recipe will have you ditching the pre-made stuff for good!
Spicy Green Chile and Chorizo Queso
Ingredients
- 8 ounces package vegan chorizo-style sausage
- 1 tablespoon olive oil
- 1 cup Yukon Gold potatoes peeled and diced
- 12 ounces 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
- 4 ounces diced green chiles canned
Instructions
- 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.
- 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.
- Into 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.
- 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, reserving some to use as garnish. Heat through and serve warm or chill until ready to serve.
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