Chili con Queso (dairy free)

All the flavors of a traditional chili con queso, but make it dairy free! I’ve used Maizly corn milk and a bit of nutritional yeast for that kiss of “cheesiness” and the combo did not disappoint! The heat level is up to you, simply lessen or omit the medley of peppers I’ve used here, but promise it’s not overly spicy!

Brands used from the FoodSocial Market — be sure to use code: backporchpaleo for discount, thank you! Maizly Corn Milk – Citreve Freeze Dried Cherry Tomatoes – Otto’s Naturals Cassava Flour – Siete Foods Salsa Rojas

Let Me Introduce You!

Two brands that you may not be familiar with are Maizly non GMO corn milk and CITREVE freeze dried citrus and veggies. I was introduced to both of them via FoodSocial and recently participated in their 3rd Annual Recipe Rumble! Maizly and CITREVE were two of the six sponsoring brands. I made a total of 9 new recipes, this dairy free queso recipe being on of them! My team, the “Gridiron Grazers” actually won for the most points “scored” during the month long campaign. I’ll drop a link here to not only my nine recipes, but to my teams full line up of 50 recipes. There are some amazing winners here and my teammates are exceptionally talented recipe creators! If you don’t already follow them on FoodSocial, I’d invite you to give them a follow over there as well!

What is FoodSocial?

In recent years, I’ve been sharing most of my recipes over on FoodSocial – a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance.

Chili con Queso (dairy free)

Recipe by MichelleCourse: AppetizersDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

12

minutes

Ingredients

• 1½ cups Cornmilk – Maizly

• ½ cup Mild Salsa Roja – Siete Foods

• 4 – 5 Tbsp Nutritional Yeast

• 2 Tbsp Jalapeños, Pickled, finely chopped, the kind you put on nachos!

• 1 – 2 Tbsp Serrano, Raw, finely chopped, optional

• 1 – 2 Tbsp Jalapeño Pepper, red variety, finely chopped, optional

• 1 – 2 Tbsp Cilantro, finely chopped

• 1 whole Lime Juice, juice of 1 lime, or to taste

• 1½ tsp Citrus Chili Salt – am.Niccoli (can sub sea salt)

• ¼ cup Cornmilk – Maizly

• 2 Tbsp Cassava Flour – Otto’s Naturals

• 4 oz Dairy-Free Cream Cheese (can sub traditional cream cheese)

• 1/4 cup Freeze-Dried Cherry Tomatoes, CITREVE, half crumbled, half whole

Directions

• Add corn milk, salsa, nutritional yeast, peppers, cilantro, lime juice and salt to a saucepan over medium heat, stirring well to full combine. Allow flavors to simmer a bit then bring to a gentle boil, reduce heat to low.
• Stir corn milk and cassava flour together in a small bowl and mix well. Pour into queso mixture in a thin stream while stirring–the mixture should thicken right up.
• Add cream cheese and allow it to melt over low heat and whisk to fully incorporate. Finally, add the freeze dried tomatoes and stir to combine then taste and adjust salt and/or heat as desired.
• Pour into serving dish, garnish with additional chopped peppers and cilantro if desired and serve with your favorite chips.

Recipe Video

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