5.0
(65)
Your folders
Your folders

Export 16 ingredients for grocery delivery
Step 1
Combine everything in a high-speed blender, excluding ¼ cup chopped pickled jalapeños and can of tomatoes and chiles. Start with 1 teaspoon salt. Blend until very smooth.
Step 2
If blender does not heat mixture, transfer to a saucepan and heat on the stove over medium-low heat. Heat until desired consistency, stirring constantly to prevent burning.
Step 3
Add extra salt if desired. Pour queso into serving bowl and stir in pickled jalapeños and drained can of tomatoes and chiles. Garnish and serve.
Your folders

215 viewsthecookinchicks.com
3.8
(4)
10 minutes
Your folders

410 viewsnoracooks.com
5.0
(112)
20 minutes
Your folders

389 viewsacouplecooks.com
4.3
(54)
15 minutes
Your folders
81 viewsnoracooks.com
Your folders

291 viewsveggiesdontbite.com
4.9
(17)
30 minutes
Your folders

433 viewscooking.nytimes.com
4.0
(377)
Your folders

439 viewslovingitvegan.com
5.0
(6)
Your folders

224 viewsmydarlingvegan.com
5.0
(1)
20 minutes
Your folders
70 viewsmydarlingvegan.com
Your folders

306 viewsveganpunks.com
5.0
(10)
30 minutes
Your folders

248 viewsdelish.com
Your folders

747 viewsnoracooks.com
4.9
(223)
35 minutes
Your folders

202 viewsyumsome.com
4.8
(17)
15 minutes
Your folders

241 viewsallrecipes.com
5.0
(2)
38 minutes
Your folders

403 viewsnikkivegan.com
5.0
(12)
20 minutes
Your folders

243 viewsbrandnewvegan.com
5.0
(21)
60 minutes
Your folders
81 viewsbrandnewvegan.com
Your folders

239 viewsacouplecooks.com
4.4
(8)
20 minutes
Your folders

263 viewsacouplecooks.com
4.4
(8)
20 minutes