
Ingredients
For 10 portions
For the white chili
1000g
QimiQ Sauce Base
1000g
Turkey breast(s), minced
200g
Onion(s), minced
50g
Garlic, minced
100g
Poblano pepper, diced
150g
Celery, diced
150g
Carrot(s), diced
100g
Yellow corn
300g
White beans, cooked
Salt and pepper
Cumin, ground
Cilantro / coriander, ground
200g
Tomato(es), diced
30g
Cilantro / coriander, minced
For the chili con queso
500ml
QimiQ Sauce Base
50ml
Olive oil
100g
Onion(s), minced
30g
Garlic, minced
50ml
Tequila
500g
Sharp cheddar cheese, grated
200g
Sweet peppers, tricolor, finely chopped
40g
Jalapeno peppers, cored
Salt and pepper
For the beans
200g
QimiQ Sauce Base
500g
Pinto beans, cooked
100g
Onion(s), minced
50g
Garlic, minced
200g
White cheddar cheese, grated
Salt and pepper
20g
Cilantro / coriander, minced
Preparation
- For the white chili, sauté the turkey with onion and garlic. Add the poblano peppers, celery, carrots, corn and beans and fry for a further 10-15 minutes. Season to taste.
- Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved. Add the chopped tomatoes and cilantro before serving.
- For the chili con queso, sauté the onion and garlic in olive oil.
- Douse with the tequila. Stir in the QimiQ Sauce Base, bring to a boil and cook for a few minutes.
- Remove from the heat, add the cheese and stir until completely melted.
- Stir in the remaining ingredients and season to taste.
- For the beans, sauté the onion and garlic in a little olive oil.
- Add the beans. Stir in the QimiQ Sauce Base, bring to a boil and continue to cook until the required consistency has been achieved.
- Blend smooth, add the cheese and cilantro and stir until the cheese has melted. Season to taste with salt and pepper.