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      Vegan Queso Dip and Quesadillas

      1/2 lb Herbivorous Butcher Mexican chorizo, crumbled (about a half log)
      1/2 lb Herbivorous Butcher pepper jack cheese, cut into 1/2 inch cubes
      3/4 cup of soy or almond milk
      Heaping tbsp of Double Take Salsa
      1 tbsp olive oil

      Crumble the chorizo. On medium heat, drizzle olive oil in frying pan. Add chorizo and brown, about 3 minutes. Remove from heat.

      Cut the pepper jack cheese into 1/2 cubes. On low to medium heat, add cheese and milk to a small sauce pan. Stir as cheese melts into a liquid consistency.

      Add chorizo and salsa to cheese sauce. Stir to mix and serve immediately.

      It is recommended to keep queso warm in a slow cooker, stirring occasionally to keep its liquid consistency. Add more milk if your dip starts to thicken!

      If you want your dip to have more of a kick, add fresh jalapeños or a few splashes of your favorite hot sauce.


      1/2 lb Herbivorous Butcher pepper jack cheese, shredded
      1/2 a small onion, roughly chopped
      1 garlic clove, minced
      1 can of black beans, drained and rinsed
      1 tsp cumin
      1/2 tsp chili powder
      1/2 tsp paprika
      4 large flour tortillas
      1 tbsp olive oil

      In a large pan, sauté onions and garlic in olive oil until onions are translucent, on medium heat. Add black beans, cumin, chili powder, and paprika. Stir well. Remove from heat.

      In another large pan, add a small amount of olive oil. Place one tortilla in pan. Cover tortilla in shredded cheese. Add black bean mixture. Layer more shredded cheese. Top with second tortilla. Once bottom tortilla is golden brown, carefully flip quesadilla over and cook other side.

      Remove from heat and cut into wedges. Serve with your favorite salsa and queso dip!

      Makes 2 full quesadillas.

      Thank you to Carly and Blake from We Are Meatless for creating this meal!

      Check out our Online Shop for shipping options.


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