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Fiesta Chili-Bean Queso Dip

November 16, 2014

Full of flavor and perfect for sharing with friends!


2 Franklin Farms Chili-Bean Veggie Burgers

2 ½ Cups freshly shredded white Cheddar cheese

1 Tablespoon cornstarch

1 Tablespoon unsalted butter

1 Large clove of fresh garlic, peeled and minced

¼ Cup onion, finely chopped

1/3 Cup fresh jalapeno pepper, deveined, seeded and finely chopped

½ Cup fresh tomato, finely chopped

13 oz can full fat evaporated milk

¼ Teaspoon each garlic powder, onion powder, cumin (or smoky paprika)

2-4 Tablespoons milk

Salt & pepper to taste

¼ Cup fresh cilantro, chopped


1Prepare veggie burgers using stove top directions from packaging. Set aside to cool.

2In a small bowl, toss the cheese and cornstarch to evenly coat.

3Melt butter in a large sauce pan over medium heat. Add onions and jalapenos cooking for 3 minutes or until slightly soft. Continue to cook for 2 minutes adding garlic and tomatoes.

4Slowly add evaporate milk and spices. Stir in cheese until melted and smooth. We recommend shredding your own cheese. Pre-shredded cheese does not fully melt.

5Stir in milk to adjust the consistency desired. Add salt and pepper to taste.

6Crumble veggie burgers into cheese mixture and stir to blend. Remove from heat, top with fresh cilantro and enjoy with your favorite tortilla chips!