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PLANT-BASED CHILI CON QUESO 'MEXICAN CHEESE DIP'

Plant-Based Chili Con Queso Mexican Cheese Dip
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5 from 13 reviews

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!

Ingredients

Scale
  • 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 tsp cumin 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

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

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

Find it online: https://www.nomss.com/plant-based-chili-con-queso/

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