Ingredients

The following ingredients have 4 Servings
  • 1 cup Peeled & Chopped Russet Potatoes* (about 1/2″ cubes)
  • 2 Medium Carrots, sliced into small rounds
  • 1 medium Zucchini, peeled and chopped
  • ¼ cup Red Bell Pepper, diced
  • ⅓ cup Nutritional Yeast
  • ¼ cup Tahini
  • ½ cup + 2 tbsp Filtered Water
  • ¼ cup Pickled Jalapeño brine (the liquid from a can of Pickled Jalapeños)
  • ¼ cup Salsa
  • 3 tbsp Pickled Jalapeño Nacho Slices, diced (mild or hot)

Instruction

  • First, add the chopped Potatoes, Carrots, and Zucchini to a medium pot. Cover with water, then bring to a boil over high heat. Reduce the heat to a simmer, and cook for 7-10 minutes, until the Carrots are tender. Drain.
  • Add the boiled Vegetables, Red Pepper, and Jalapeño Brine to a high-speed Blender or Food Processor. Blend for 60 seconds, to ensure the mixture is smooth. 
  • Next, add the Nutritional Yeast, Tahini, and Filtered Water (start with 1/2 cup and increase from there). Blend for another 60 seconds, until everything is well-incorporated.
  • Finally, add the Salsa and diced Jalapeños to the Queso. Pulse until evenly combined, then serve as desired.
  • Keep any leftovers sealed in the fridge for up to 6 days.