Field Roast Chao Cheese Queso with Roasted Corn, Jalapeño, and Crispy Sausage

Field Roast Chao Cheese Queso with Roasted Corn, Jalapeño, and Crispy Sausage (#ad) 

Makes 6 – 8 servings, as an appetizer 

Queso 

2 cups cubed & cooked butternut squash 

½ cup raw cashews, soaked overnight then drained

1 cup oat milk 

2 tablespoons fresh squeezed lemon juice 

1 package Chao Cheese 

2 tablespoons olive oil 

3 tablespoons nutritional yeast 

1 tablespoon onion powder

1 tablespoon smoked paprika 

¼ teaspoon ground cayenne pepper 

Sea salt, to taste 

Toppings 

2 ears of corn, shucked

2 Field Roast Mexican Chipotle Sausages, chopped

2 tablespoons olive oil 

½ Spanish onion, diced 

1 jalapeno, thinly sliced 

Small bunch of cilantro 

Tortilla Chips 

Sea salt and freshly cracked black pepper 

1. Preheat an oven to 450 degrees F. 
2. Rub the corn all over with olive oil, then season with sea salt and freshly cracked black pepper. Place on a baking sheet and roast for 20 – 25 minutes, turning halfway through, until cooked through. Using a sharp knife, shave the kernels from each cob, and set aside. 
3. While the corn is roasting, prepare the queso. Combine all of the queso ingredients in a high-powered blender and pulse until smooth. Transfer mixture to a medium saucepan and warm over medium-low heat, stirring occasionally, until the queso comes to a simmer and has thickened slightly. 
4. Heat a skillet over medium heat, and pour in the olive oil. Add the onion, season with a pinch of salt, and cook until softened and translucent (5 – 6 minutes). Add the Field Roast Mexican Chipotle Sausage and cook until crispy. Awesome. 
5. Transfer the queso to a serving dish, then top with crispy sausage, corn, jalapeno, and fresh cilantro. Serve with tortilla chips. Delicious!

*Paid partnership with Field Roast