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Bean-Forward Smoked Queso
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Bean-Forward Smoked Queso

2 h 15 minPara 12Nutri-Score D€€
de @beaninstitute9 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • pepper jack cheese (cubed)Lácteos454 g
  • Velveeta (cubed)Lácteos907 g
  • chorizo (cooked)Carne227 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Despensa283 g
  • diced green chiles (canned, drained)Despensa113 g
  • onion (diced)Frutas y verduras1 pieza
  • evaporated milk (half a can)Lácteos170 ml
  • black beans (canned, drained and rinsed)Despensa425 g
  • onion powder (to taste)Especias3 g
  • garlic powder (to taste)Especias3 g
  • paprika (to taste)Especias3 g
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias2 g
  • tortilla chips (for serving)Despensa200 g

por ración

Nutrición

327kcal

Carbohidratos
11 g
Proteínas
15 g
Grasas
25 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla
  • Fuente de horno

paso a paso

Preparación

  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.
    Paso 1

  2. Mix and cover

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

  3. Smoke the queso

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

  4. Finish and serve

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