Chile Con Queso
Ingredients:
1/2 onion, diced
4 cloves of garlic, minced
2-4 Habanero peppers, diced*
2 Jalapeño peppers, diced
2 tablespoons of non-dairy butter (Recommended: Earth Balance)
2 tablespoons of flour
1 cup of non-dairy milk (Recommended: Soy or Almond milk)
6 oz of non-dairy shredded cheddar cheese (Recommended: Daiya)
1/2 cup of cilantro, chopped
1 large tomato, diced
Directions:
Melt the butter in a saucepan on medium heat; then sauté the onions and peppers until onions are translucent.
Add the garlic and cook for another minute.
Whisk the flour into the butter/vegetable mix, and cook for about 30 seconds.
Add the non-dairy milk to the pot; stir continuously for a few minutes, until the sauce slightly thickens.
Reduce the heat to medium-low, and slowly add the shredded non-dairy cheese; stirring until melted (if the queso seems too thick, mix in a little more non-dairy milk).
Stir in the cilantro and tomatoes.
*Note: As written, the spiciness scale of the recipe is: medium hot - very hot. To make the queso 'mild,' omit the Habanero peppers.
1/2 onion, diced
4 cloves of garlic, minced
2-4 Habanero peppers, diced*
2 Jalapeño peppers, diced
2 tablespoons of non-dairy butter (Recommended: Earth Balance)
2 tablespoons of flour
1 cup of non-dairy milk (Recommended: Soy or Almond milk)
6 oz of non-dairy shredded cheddar cheese (Recommended: Daiya)
1/2 cup of cilantro, chopped
1 large tomato, diced
Directions:
Melt the butter in a saucepan on medium heat; then sauté the onions and peppers until onions are translucent.
Add the garlic and cook for another minute.
Whisk the flour into the butter/vegetable mix, and cook for about 30 seconds.
Add the non-dairy milk to the pot; stir continuously for a few minutes, until the sauce slightly thickens.
Reduce the heat to medium-low, and slowly add the shredded non-dairy cheese; stirring until melted (if the queso seems too thick, mix in a little more non-dairy milk).
Stir in the cilantro and tomatoes.
*Note: As written, the spiciness scale of the recipe is: medium hot - very hot. To make the queso 'mild,' omit the Habanero peppers.