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Bean-Forward Smoked Queso
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Bean-Forward Smoked Queso

2 Std. 15 Min.Für 12Nutri-Score D€€
von @beaninstitute9 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • pepper jack cheese (cubed)Milchprodukte454 g
  • Velveeta (cubed)Milchprodukte907 g
  • chorizo (cooked)Fleisch227 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Vorräte283 g
  • diced green chiles (canned, drained)Vorräte113 g
  • onion (diced)Obst & Gemüse1 Stück
  • evaporated milk (half a can)Milchprodukte170 ml
  • black beans (canned, drained and rinsed)Vorräte425 g
  • onion powder (to taste)Gewürze3 g
  • garlic powder (to taste)Gewürze3 g
  • paprika (to taste)Gewürze3 g
  • salt (to taste)Gewürze2 g
  • black pepper (to taste)Gewürze2 g
  • tortilla chips (for serving)Vorräte200 g

pro Portion

Nährwerte

327kcal

Kohlenhydrate
11 g
Eiweiß
15 g
Fett
25 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Grill
  • Auflaufform

Schritt für Schritt

Zubereitung

  1. Load the tray

    • Cube the pepper jack and Velveeta and place them in an aluminum tray.
    • Add the cooked chorizo, Rotel, diced green chiles, diced onion, evaporated milk and black beans.
    • Season with onion powder, garlic powder, paprika, salt and pepper.
    Schritt 1

  2. Mix and cover

    • Mix everything together in the tray.
    • Cover tightly with aluminum foil.
    Schritt 2

  3. Smoke the queso

    • Smoke at 275 °F (135 °C) for 1½–2 hours.
    • Stir every 25 minutes.
    Schritt 3

  4. Finish and serve

    • Stir until creamy, melty and smoky.
    • Serve warm with tortilla chips.
    Schritt 4
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