Veggie packed queso with tortilla chips
The Secret Weapon Ingredient To Get Nutritious(ish) Queso
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.
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.
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.
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.
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.
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.
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.