A Texas classic done vegetarian and gluten-free, with RollinGreens Chorizo ME’EAT served with your favorite tortilla chips.
Serves: 4-6 People
Ingredients
For Chorizo ME’EAT
- 1 Bag RollinGreens Chorizo ME’EAT
- 2 cups water
- 3 tbsp olive oil
- 2 tsp vinegar
For Queso
- ½ stick of butter
- 1 cup Half & Half
- 8 oz. cream cheese
- 8 oz. of cheddar cheese
- ¼ tsp sea salt
- 1 small can green chili
- ½ yellow onion
- 3 garlic cloves
- 2 cups cheddar cheese
For Dipping
- 1 Bag of Tortilla Chips
Instructions
- For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
- Add the entire contents of the Chorizo ME’EAT and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the Queso, dice onion fine and set aside. Dice garlic cloves and set aside.
- In a medium pot, heat to medium-low and add the butter.
- Add onion and garlic to pot and stir. Cook until onions are translucent.
- Add can of green chili. Add half & half, cheese, and salt. Mix with whisk until cheese is melted. 3-4 minutes. Add half the cooked Chorizo ME’EAT into queso and mix.
- Place into serving bowl. Place the bowl of Queso in the center of a large plate and place chips around the bowl.
-Enjoy Chef Ko