Descrição
This week, in ”What’s Cooking in Esther’s Kitchen,” we're making Cheezy Chili Con Queso. This dip is almost too easy to warrant its own video, but it's so good we decided it deserved one. This five-ingredient Cheezy Chili Con Queso dip comes together in less than ten minutes. It's perfect as a dip for flatbread and tortilla chips, or add some extra cashew milk and turn it into a rich, creamy cheeze sauce for nachos or fries. You can adjust the heat by adding more jalapenos, or a pinch of paprika, too.
Cashew Chile Con Queso Dip -Chef Linda DelPizzo
Yields: 1-3/4 cups
Prep Time: 5 minutes
Cook Time: 5-7 minutes
By: Esther’s Kitchen
Ingredients
1 cup raw unsalted cashews
3 Tablespoons nutritional yeast flakes
8 fl oz unsweetened and unflavoured cashew milk
1/2 teaspoon pink Himalayan salt
Pinch - 1/8 teaspoon cayenne pepper, adjust to taste
4 oz / 113g can diced green chiles, including the juice
Preparation
Add the cashews in a high powered blender. Blend the cashews into a powder. Scrape the sides and bottom of the blender to remove any cashew powder that may have stuck to these areas. Add the nutritional yeast flakes, cashew milk, and salt. Blend on high for 30 seconds.
Pour the queso in a nonstick pot. Stir in the diced green chiles. Cook the queso over medium-low heat for approximately 5-7 minutes. It will thicken as it cooks. Stir the queso frequently and scrape the sides of the pot with a silicone spatula while it cooks. Add cayenne pepper to taste.
Transfer the queso dip in a bowl. Serve it warm with tortilla chips.
Notes
If you don’t have a high powdered blender, soak the cashews in hot kettle water for 30 minutes and drain them in a fine mesh strainer.
This queso can easily be turned into a sauce by stirring in additional cashew milk until the desired consistency.
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