tuna chorizo queso

File this under your new favorite app. Like seriously.

Wild planet has a tuna chorizo pouch, and it was screaming for me to make it into a queso.

I love a good queso, and i love clean ingredients so this was a marriage made in heaven.

And let me tell you guys… We. Are. Obsessed.

Pretty sure I won’t be making queso any other way from now on.

Ingredients:

2 Tbsp avocado oil

1/2 cup chopped poblano peppers

1/4 cup shallots, minced

3 minced garlic cloves

1 1/2 Tbsp pickled jalapeno juice

1 tsp better than bouillon, no chicken base

2 oz cream cheese

8 oz sour cream

16 oz shredded mexican cheese blend

1 cup shredded cheddar cheese

1 cup shredded jack cheese

cilantro leaves

sliced scallions

Directions:

Preheat oven to 400.

Heat a cast iron pan over medium heat. Add avocado oil and heat until shimmering.

Add shallots and poblanos. Stir to sauté for 3 - 5 minutes. Add in garlic. Stir to combine.

Add tuna chorizo, and stir to combine. Sauté for 3 minutes.

Add in jalepeno juice and better than boullion. Stir.

Add cream cheese, sour cream, and shredded cheeses.

Once cheese has melted and ingredients are all combined, carefully place pan in the oven. Bake for 10 minutes until cheese starts to golden.

Top with sliced scallions and cilantro. Serve with your choice of chips, tortillas, bread, and/or vegetables.