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Bean-Forward Smoked Queso
Voorgerecht

Bean-Forward Smoked Queso

2 u 15 minVoor 12Nutri-Score D€€
van @beaninstitute9 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • pepper jack cheese (cubed)Zuivel454 g
  • Velveeta (cubed)Zuivel907 g
  • chorizo (cooked)Vlees227 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Voorraadkast283 g
  • diced green chiles (canned, drained)Voorraadkast113 g
  • onion (diced)Groente en fruit1 stuk
  • evaporated milk (half a can)Zuivel170 ml
  • black beans (canned, drained and rinsed)Voorraadkast425 g
  • onion powder (to taste)Kruiden en specerijen3 g
  • garlic powder (to taste)Kruiden en specerijen3 g
  • paprika (to taste)Kruiden en specerijen3 g
  • salt (to taste)Kruiden en specerijen2 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • tortilla chips (for serving)Voorraadkast200 g

per portie

Voedingswaarden

327kcal

Koolhydraten
11 g
Eiwitten
15 g
Vetten
25 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Grill
  • Ovenschaal

stap voor stap

Bereiding

  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.
    Stap 1

  2. Mix and cover

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

  3. Smoke the queso

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

  4. Finish and serve

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