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ImpossibleTM Chili Con Queso Recipe

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Chili Con Queso Recipe Still
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  • 4

    Servings
  • Super Easy
  • 14

    Ingredients
  • 15 min

    Preparation
  • 20 min

    Cooking
  • 35 Total Time

    Total Time

It’s hard to think of a way to improve upon a universally-cherished comfort food such as Chili con Queso. Though its exact origin is somewhat disputed, this dish has become a staple over the last century in almost every Tex-Mex and Southwestern restaurant, and rightfully so. This recipe is just as rich, zesty; and creamy as, the Chili con Queso you’ve had before, with the perfect amount of kick, but now it’s healthier for you and better for the planet because it’s cooked up with Impossible meat made from plants. Our Impossible Chile con Queso recipe follows in the footsteps of time-tested, Tex-Mex simplicity. Spanish for “chile with cheese”, Chili con Queso can sometimes have different iterations, but we’ve opted for the traditional version with cheese, a few vegetables, some core spices you probably already have on hand in the cabinet, and of course Impossible™ Burger to bring it over the top. And did we mention that it’s super easy to make? Your first order of business is to cook the Impossible™ Burger in a pan for a few minutes until it’s golden brown. From there, you’ll sautée your onions, jalapenos, garlic, and poblano peppers for some added depth, toss in your spices, add the tomatoes and heavy cream, stir in the cheese, throw in a little cilantro with lime juice and zest, and let it all cook together to perfection for just a few more minutes. That’s it. Once it’s ready, you can transfer it to a crockpot to serve along with chips, spoon some over enchiladas or a burrito, or really just about anything else you can think of. If you manage to have some left over afterward, just refrigerate and save for later—it reheats just as well the next day. Enjoy!

14 Ingredients

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  • 1 Tablespoon Vegetable oil
  • 12 Ounces Pkg of Impossible Burger
  • 1/2 Each Yellow onion, diced finely
  • 1 Each Jalepeño, diced finely
  • 2 Cloves Garlic, minced
  • 1 Each Poblano, diced finely
  • 1 Teaspoon Chili powder
  • 1 Teaspoon Cumin, ground
  • 1 Teaspoon Coriander, ground
  • 15 Ounces Canned, Crushed San Marzano Tomato
  • 1/2 Cups Heavy cream
  • 8 Ounces Mixed Mexican cheese
  • 1/2 Bunch Cilantro, diced finely
  • 1 Each Limes, zest & juice
8 steps
  1. START THE VEGETABLES

    Ingredients used

    • 1 Tablespoon Vegetable oil

    In a large pot, heat vegetable oil over medium/high heat.

  2. ADD THE IMPOSSIBLE BURGER

    Ingredients used

    • 12 Ounces Pkg of Impossible Burger

    Break up Impossible Burger over the hot oil and sear until golden brown. Once cooked through, remove from pot and reserve.

  3. MORE VEGETABLES

    Ingredients used

    • 1/2 Each Yellow onion, diced finely
    • 1 Each Jalepeño, diced finely
    • 2 Cloves Garlic, minced
    • 1 Each Poblano, diced finely

    Add onions, jalapeños, garlic, and poblanos. Stirring frequently, cook until soft and aromatic, about 3-4 min.

  4. AND THE SPICES

    Ingredients used

    • 1 Teaspoon Chili powder
    • 1 Teaspoon Cumin, ground
    • 1 Teaspoon Coriander, ground

    Stir in chili powder, cumin, and coriander. Cook for an additional minute.

  5. THEN THE TOMATOES

    Ingredients used

    • 15 Ounces Canned, Crushed San Marzano Tomato
    • 1/2 Cups Heavy cream

    Add tomatoes and heavy cream. Cook for 5 more minutes. Turn heat down to low.

  6. CAN'T FORGET THE CHEESE

    Ingredients used

    • 8 Ounces Mixed Mexican cheese

    Slowly stir in cheese until fully incorporated.

  7. A LITTLE ZEST

    Ingredients used

    • 1/2 Bunch Cilantro, diced finely
    • 1 Each Limes, zest & juice

    Once everything is fully incorporated, add in cilantro, lime zest & juice, then keep on low for service. (It can now be moved to a crock pot and kept warm.)

  8. SERVE, SHARE, AND ENJOY

    Serve with tortilla chips.