I love chips and dips! Salsa. Guacamole. Hummus. I love them all! This Plant-Based Chili Con Queso Mexican Cheese Dip is no exception! Today, I used Impossible Foods plant-based burger patty for a healthier vegan, plant-based meat alternative base! Grab your favourite tortilla chips, kick back and relax with Netflix!
Whenever we have friends over dinner parties or simply don’t feel like cooking a full meal, this extraordinarily rich, creamy and a little spicy queso always fits the bill! Dangerously delicious when served hot with tortilla chips.
There are so many variations on this Tex Mex Queso Dip recipe. Some recipes call for fake cheese – Velveeta or other processed cheeses to make it silky smooth. Other recipes start with a roux (butter and flour) but end up clumpy and didn’t really have that creamy texture of a cheese dip. While others use a combination of heavy cream, sour cream and even mayonnaise.
How To Make Chili Con Queso
Wash your vegetables.
Dice all your vegetables.
In a non-stick pan, heat vegetable oil over medium-high heat.
Break up plant-based meat alternative (like Impossible Burger) over hot oil and sear until golden brown. Once cooked through, remove from pan and reserve for later.
Add in vegetables - garlic, onions, jalapeños, and poblanos. Stirring frequently, cook until soft for about 3-4 minutes.
Stir in the seasoning - chilli powder, cumin and coriander. Mix well.
Add crushed tomato and heavy cream - Cook for 5 minutes. Reduce heat to low.
Stir in shredded cheese slowly until melted.
Add back previously cooked meat.
Add a little zest and garnish with cilantro.
Serve with tortilla chips and enjoy!
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PLANT-BASED CHILI CON QUESO 'MEXICAN CHEESE DIP'
I love chips and dips! Salsa. Guacamole. Hummus. I love them all! This Plant-Based Chili Con Queso Mexican Cheese Dip is no exception! Today, I used Impossible Foods plant-based burger patty for a healthier vegan, plant-based meat alternative base! Grab your favourite tortilla chips, kick back and relax with Netflix!
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Appetizers, Snacks, Dips
- Cuisine: Mexican, Tex Mex, Plant-Based
Ingredients
- 1 tbsp vegetable oil
- 340g Impossible Burger
- ½ yellow onion, finely diced
- 1 jalapeno, finely diced
- 1 poblano, finely diced
- 2-3 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 425g canned crushed San Marzano tomatoes
- 15 ml heavy cream
- 1 C Shredded Mexican Cheese
- ½ bunch cilantro, finely diced
- 1 lime, zest and juiced
Instructions
- Wash your vegetables.
- Dice all your vegetables.
- In a non-stick pan, heat vegetable oil over medium-high heat.
- Break up plant-based meat alternative (like Impossible Burger) over hot oil and sear until golden brown. Once cooked through, remove from pan and reserve for later.
- Add in vegetables – garlic, onions, jalapeños, and poblanos. Stirring frequently, cook until soft for about 3-4 minutes.
- Stir in the seasoning – chilli powder, cumin and coriander. Mix well.
- Add crushed tomato and heavy cream – Cook for 5 minutes. Reduce heat to low.
- Stir in shredded cheese slowly until melted.
- Add back previously cooked meat.
- Add a little zest and garnish with cilantro.
- Serve with tortilla chips and enjoy!
Notes
- If you prefer it to be spicier, add more jalapeno peppers or chili powder.
- Add more cheese and less meat if you prefer a cheesy dip.
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 8.5 g
- Sodium: 250.4 mg
- Fat: 14.2 g
- Carbohydrates: 20.4 g
- Protein: 4.5 g
- Cholesterol: 3 mg
PIN THE ABOVE IMAGE TO YOUR PLANT-BASED RECIPE BOARD TO BOOKMARK THIS PAGE. WE ARE SO EXCITED TO SHARE OUR RECIPES WITH YOU!
MORE PLANT-BASED RECIPES:
- PLANT-BASED DUMPLINGS
- VEGAN PLANT-BASED BURGER WITH ISRAELI SALAD
- SZECHUAN MAPO TOFU 麻婆豆腐
- BIBIMBAP RICE BOWL AND SPICY SESAME SAUCE
- KIMCHI CAULIFLOWER FRIED RICE
- VEGAN-ISH OKONOMIYAKI CAULIFLOWER BITES
- ANTI-INFLAMMATORY VEGAN SOUP
- ACTIFRY BRUSSEL SPROUTS WITH GARLIC CHILI
- BLUEBERRY LEMON ZEST COCONUT MILK ICE CREAM
- KETO FRIENDLY BLUEBERRY SMOOTHIE
- HOMEMADE POPPYSEED DRESSING
- CRANBERRY FRISEE SALAD
- HOJICHA OAT MILK ICE CREAM (NO CHURN, EGG FREE, DAIRY FREE)
- NO MAYO APPLE VINEGAR COLESLAW
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Holly says
Very flavorful and easy to make - thank you!
Sam says
This is sooo delicious! Definitely making this again! Thank you!
Nancy says
So happy to hear that!
Ana says
Super flavorful chili con queso and I love that it's all plant based! These were a hit!
Nancy says
It's a great snack or meal on its own! 🙂
Natalie says
My husband is obsessed with cheese dips. I know he will flip when I make him this Mexican dip. I wonder if he will notice that is vegan 🙂
Nancy says
happy snacky!
Holly says
Very good! I served this dip for the Super Bowl and it disappeared!
Nancy says
Oh no!!! better make another batch!
Katie says
Such a flavorful and simple dip! Perfect for parties!
Nancy says
agreed!! add this to your next game night!
Andrea says
this dip is soooo good! love it for all things dipping!
Nancy says
happy snacking!
Sabrina says
So flavourful and yummy! Perfect snack food!
Nancy says
It's the perfect party food!
Vijitha says
Wow! What a great veganized recipe for queso dip! Can't wait to try it this week!
Nancy says
woo hoo! sounds like a great weekend plan!
Terri says
I love queso and this sounds like such a healthy version - perfect for movie night!
Nancy says
Oh yes! i have a few movies on the burner!
Kristen says
I just bought a bag of taco chips and this is being made, ASAP my mouth is watering
Nancy says
Make this stat! i'm coming over!
Sharon says
This dip looks perfect for Superbowl Sunday! And another great way to utilize the impossible burger.
Nancy says
Absolutely! it's the perfect finger party food!
AmyG says
This looks amazing, especially since plant based meals are healthier for you. Can't wait to try this on the weekend, i've been craving a queso dip.
Nancy says
You can also sub for vegan, plant based cheeses too!