We want to help you mix things up a bit for your next dinner party, or family game night! This gooey, velvety, Donkey milk Green Chili "Queso" only takes 10 minutes for prep time, and 10 minutes to cook!
Melt olive oil in a large skillet, on medium heat, and let it start to sizzle - just a couple of minutes.
Add minced garlic and pepper of choice (we like serrano) and stir. Cook for 1-2 minutes, stirring frequently.
Add flour 1 Tbsp at a time and whisk.
Cook for 1 minute, then whisk in Montebaducco donkey milk ½ cup (120 ml) at a time until it no longer looks thick and gloppy - about 1 ¾ cups total.
Cook in skillet for 2 minutes, whisking frequently. Then transfer to high speed blender. Add nutritional yeast, salt, cumin, 2 Tbsp green chilis, sweetener of choice, and hot sauce (optional). Blend on high until creamy and smooth.
Taste and adjust seasonings as needed, adding more nutritional yeast for extra cheesiness, salt for savoriness (the donkey milk also helps), or sweetener for flavor balance.
Transfer back to skillet or saucepan and simmer on low for 5 minutes, whisking or stirring often, to thicken.
Turn off heat and add remaining 2 Tbsp green chilis. Stir to combine. Garnish with red pepper flakes and fresh cilantro (optional).
Now all you have left to do is enjoy with chips, or atop Mexican dishes, such as nachos, enchiladas, or tacos!