Veggie packed queso with tortilla chips
By SARAH MOHAMED
The Secret Weapon Ingredient To Get Nutritious(ish) Queso
Pureed sweet potato
The secret weapon to making a veggie-packed, delicious version of queso that’s a little bit more nutritious than its store-bought counterpart is creamy pureed sweet potato.
Queso next to tortilla chips
In a Tex-Mex queso, the sweet potato’s color, texture, and taste blend beautifully, creating a velvety texture and adding a subtle depth of flavor without compromising the taste.
Roasted sweet potato torn in half
A whole roasted sweet potato will have a sweeter taste and slightly denser texture, but a steamed, boiled, or microwaved sweet potato would work here, too.
A food processor
After scooping out the flesh, you can mash it by hand, but giving it a blitz in a food processor will help the sweet potato blend into the queso without any chunks.
Bowl of cornstarch next to corn
Combine a little cornstarch with evaporated milk (or an unsweetened plant-based alternative), and add the mix to sauteed onions, garlic, and seasonings like cumin and paprika.
Diced and whole tomatoes next to knife on cutting board
Then add diced tomatoes, green chilis, and a good amount of grated cheese that’s good for melting, like Colby jack, Monterey jack, pepper jack, American, muenster, or mild cheddar.
Hands closing oven door to broil food
Add your sweet potato puree and optionally top it with more cheese. Then broil it for a melty and bubbly crust that’ll keep the pickiest eater from noticing the veggie addition.