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’

★★★★★5 from 6 reviews

• Author:Nancy
• Prep Time:15
• Cook Time:20
• Total Time:35 minutes
• Yield:41x
• Category:Appetizers, Snacks, Dips
• Cuisine:Mexican, Tex Mex, Plant-Based

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Description

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!

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Ingredients

Scale1x2x3x

• 1 tbsp vegetable oil
• 340g Impossible Burger
• 1/2 yellow onion, finely diced
• 1 jalapeno, finely diced
• 1 poblano, finely diced
• 2–3 cloves garlic
• 1 tsp chili powder
• 1 tspcumin powder
• 1 tsp coriander powder
• 425g canned crushed San Marzano tomatoes
• 15 ml heavy cream
• 1 C Shredded Mexican Cheese
• 1/2 bunch cilantro, finely diced
• 1 lime, zest and juiced

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Instructions

1. Wash your vegetables.
2. Dice all your vegetables.
3. In a non-stick pan, heat vegetable oil over medium-high heat.
4. 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.
5. Add in vegetables – garlic, onions, jalapeños, and poblanos. Stirring frequently, cook until soft for about 3-4 minutes.
6. Stir in the seasoning – chilli powder, cumin and coriander. Mix well.
7. Add crushed tomato and heavy cream – Cook for 5 minutes. Reduce heat to low.
8. Stir in shredded cheese slowly until melted.
9. Add back previously cooked meat.
10. Add a little zest and garnish with cilantro.
11. Serve with tortilla chips and enjoy!

Equipment

spice grinder accessory kit

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coffee grinder

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mandoline slicer

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Impossible Cookbook

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Always Pan

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large mixing bowl

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measuring cups

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heavy knife

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non-stick pan

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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.

Keywords: PLANT-BASED, meat alternative, impossible burger, CON QUESO, MEXICAN CHEESE DIP, queso cheese dip, tex mex recipes, plant based dip recipes, mexican recipes, con queso recipes

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