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!
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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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