A creamy, savory queso made with roasted sweet potatoes, ground chicken, collard greens, and bold seasonings for an unexpected twist on a classic favorite.
Ingredients
2 bags frozen sweet potato cubes
1 lb ground chicken
1 can Rotel, drained
½ red onion, diced
1 jalapeño, finely diced
Collard greens, finely chopped
½–1 cup pico de gallo, drained
½ bag dairy-free shredded cheddar cheese
Dairy-free milk, as needed
Chicken broth, as needed
Nutritional yeast
1 teaspoon mustard
½–1 fresh lime
80|20 Taco Me Please Seasoning, to taste
80|20 Mac Daddy Seasoning, to taste
Instructions
Roast the sweet potatoes.
Preheat the oven to 425°F. Spread the frozen sweet potato cubes onto a baking sheet and roast for 25–35 minutes, or until completely tender with some caramelization around the edges.
Prepare the meat.
While the sweet potatoes roast, brown the ground chicken in a skillet. Add the diced red onion, jalapeño, and chopped collard greens and cook until the chicken is done and the vegetables have softened. Season with Taco Me Please and Mac Daddy to taste.
Make the queso base.
Transfer the roasted sweet potatoes to a slow cooker. Add a small amount of chicken broth and blend until completely smooth. Add dairy-free milk gradually until you reach a thick, creamy queso consistency.
Season the base.
Stir in nutritional yeast, Rotel, and the cooked chicken mixture. Add 1 teaspoon mustard and the juice of ½ lime. Mix thoroughly and taste before adding additional lime or seasoning.
Add the cheese.
Stir in approximately ½ bag of dairy-free cheddar. Allow it to melt completely into the sweet potato base.
Finish the queso.
Fold in ½–1 cup of well-drained pico de gallo. If the queso becomes too thick, add a splash of broth or dairy-free milk until it reaches your preferred consistency.
Serve warm.
Keep the queso warm in the slow cooker and serve with tortilla chips.