PLANT-BASED CHILI CON QUESO 'MEXICAN CHEESE DIP'
I love chips and dips! Salsa. Guacamole. Hummus. I love them all! This Plant-Based Chili Con Queso Mexican Cheese Dip is no exception! Today, I used Impossible Foods plant-based burger patty for a healthier vegan, plant-based meat alternative base! Grab your favourite tortilla chips, kick back and relax with Netflix!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp vegetable oil
- 340g Impossible Burger
- 1/2 yellow onion, finely diced
- 1 jalapeno, finely diced
- 1 poblano, finely diced
- 2-3 cloves garlic
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 425g canned crushed San Marzano tomatoes
- 15 ml heavy cream
- 1 C Shredded Mexican Cheese
- 1/2 bunch cilantro, finely diced
- 1 lime, zest and juiced
Instructions
- 1
Wash your vegetables.
- 2
Dice all your vegetables.
- 3
In a non-stick pan, heat vegetable oil over medium-high heat.
- 4
Break up plant-based meat alternative (like Impossible Burger) over hot oil and sear until golden brown. Once cooked through, remove from pan and reserve for later.
- 5
Add in vegetables – garlic, onions, jalapeños, and poblanos. Stirring frequently, cook until soft for about 3-4 minutes.
- 6
Stir in the seasoning – chilli powder, cumin and coriander. Mix well.
- 7
Add crushed tomato and heavy cream – Cook for 5 minutes. Reduce heat to low.
- 8
Stir in shredded cheese slowly until melted.
- 9
Add back previously cooked meat.
- 10
Add a little zest and garnish with cilantro.
- 11
Serve with tortilla chips and enjoy!