2 T olive oil
1/2 onion, chopped
1 4 oz can green chilis
1 c pine nuts
1 c cashews, raw
1 tsp garlic powder
1 tsp paprika
1 can full fat coconut milk
1 tsp salt
Sliced jalapeños (optional) for serving
- Heat the olive oil in a sauce pan on medium high heat- I prefer my cast iron skillet. Add the onion and green chilis, and cook until the onions are translucent and starting to char, about 7 minutes.
- Add the pine nuts, cashews, garlic powder, and paprika. Cook another 5 minutes until the nuts are well toasted and seasoned.
- Add the coconut milk and salt and stir until combined.
- Add all of the ingredients from the pan to a high-powered blender. Blend on high until it is a smooth, queso consistency. Serve in a bowl with your favorite chips, crackers, and/ or veggies- I love Milton’s Crackers!
Optional- top with sliced jalapeños for added heat!