Skip to content
Menu
Bean-Forward Smoked Queso
Entrée

Bean-Forward Smoked Queso

2 h 15Pour 12Nutri-Score D€€
par @beaninstitute9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • pepper jack cheese (cubed)Produits laitiers454 g
  • Velveeta (cubed)Produits laitiers907 g
  • chorizo (cooked)Viandes227 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Épicerie283 g
  • diced green chiles (canned, drained)Épicerie113 g
  • onion (diced)Fruits et légumes1 morceau
  • evaporated milk (half a can)Produits laitiers170 ml
  • black beans (canned, drained and rinsed)Épicerie425 g
  • onion powder (to taste)Épices3 g
  • garlic powder (to taste)Épices3 g
  • paprika (to taste)Épices3 g
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices2 g
  • tortilla chips (for serving)Épicerie200 g

par portion

Nutrition

327kcal

Glucides
11 g
Protéines
15 g
Lipides
25 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Gril
  • Plat allant au four

pas à pas

Préparation

  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.
    Étape 1

  2. Mix and cover

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

  3. Smoke the queso

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

  4. Finish and serve

    • Stir until creamy, melty and smoky.
    • Serve warm with tortilla chips.
    Étape 4
Obtenir Mezze