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Bean-Forward Smoked Queso
Starter

Bean-Forward Smoked Queso

2 h 15 minServes 12Nutri-Score D€€
from @beaninstitute9 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • pepper jack cheese (cubed)Dairy454 g
  • Velveeta (cubed)Dairy907 g
  • chorizo (cooked)Meat227 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Pantry283 g
  • diced green chiles (canned, drained)Pantry113 g
  • onion (diced)Produce1 piece
  • evaporated milk (half a can)Dairy170 ml
  • black beans (canned, drained and rinsed)Pantry425 g
  • onion powder (to taste)Spices3 g
  • garlic powder (to taste)Spices3 g
  • paprika (to taste)Spices3 g
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices2 g
  • tortilla chips (for serving)Pantry200 g

per serving

Nutrition

327kcal

Carbs
11 g
Proteins
15 g
Fat
25 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Baking dish

step by step

Method

  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.
    Step 1

  2. Mix and cover

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

  3. Smoke the queso

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

  4. Finish and serve

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