Queso style dip

Queso style dip

from Ma cuisine de tous les jours
Total Time15 minutes
Cook5 minutes
Yield :4 servings

Ingredients

Queso

  • 1 medium potato, peeled and diced
  • 1 small carrot, peeled and diced
  • 2/3 cup vegetable drink
  • 1/3 cup mild salsa
  • 3 tbsp. nutritional yeast
  • 1/4 tsp. garlic and onion powder
  • 1/4 tsp. turmeric
  • 1/4 tsp. salt and black pepper
  • Dash of sriracha sauce, to taste
  • 2 tbsp. vegetable oil
  • Half of a 340g pack @tempehine Original Ground Tempeh
  • 1 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. garlic and onion powder
  • Pinch of salt and black pepper
  • Sufficient grated vegetable cheese

Tortilla chips

  • 3 tortillas cut into 8 wedges each
  • Oil spray
  • Pinch of smoked paprika
  • Small pinch of salt

PREPARATION :

Queso sauce
First cook the potato and carrot in boiling water. Drain, pour them into a blender with the
remaining ingredients and pulse until smooth. Set aside.
Heat a frying pan over medium-high heat with the olive oil. Fry the tempeh until brown
and add the spices. Stir to combine. Pour the sauce over the tempeh and toss to coat.
Cover with grated cheese and broil for a few minutes or until the cheese is melted and
golden.
Tortilla chips
Line a baking sheet with parchment paper. Cut your tortillas into wedges. Lightly oil the
wedges with a spray, sprinkle with a small pinch of smoked paprika and salt and place in

the preheated 400°F (200°C) oven for 8 minutes, watching carefully so they don’t burn.
Serve the dip hot or warm with tortilla chips.

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