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Butternut Squash Queso with Roasted Chilies, Poblano & Sweet Potato Millet Tots


  • 1 box of Basil & Poblano & Sweet Potato Millet Tots
  • 1- cup Cubed Butternut Squash
  • 1/8 Red Onion
  • 1/16 garlic cloves
  • 1- Can of Green Chilies
  • 1-t Apple Cider Vinegar 
  • .1 oz. Salt
  • 4.5 oz. H2O
  • 2-3 oz. Olive Oil
  • 1 T Rice Flour
  • Vegetable Stock


  • Preheat Over to 400F for Millet tots
  • While Oven is heating, wash Squash well, deskin and cube into 1” pieces, Cube Onion to similar size, Peal garlic.
  • Place Tots on Cooking tray and Bake for 12-15 minutes once oven is ready.
  • Place Saucepan on medium heat and add oil once hot. Let oil heat before adding in garlic and onion. Let sit and don’t stir until golden in color. Then stir and add in Squash. Let cook until soft. 
  • Place cooked veg aside into blender
  • In Clean Pan, add second portion of oil to pan and let oil get hot. Then add Rice flour making a rough. Take off heat once golden color is achieved.
  • Add Vegetable Stock to blender and blend smooth.
  • Add blended Squash mix and chopped green chilis to rough pan and heat while whisking.
  • Allow Queso to come to boil then reduce heat to low and cook until all the flavors are coming together. This is where we finish of the queso by adding Apple Cider Vinegar and salt to taste. 

-Enjoy Chef Ko