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Lentils.org

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Smoky Lentil Queso Bake with Charred Corn & Pickled Jalapeños

Prep Time: 20 Minutes

Total Time: 30 Minutes

Servings: 10 (appetizer portions)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 1 cup (250 mL) yellow onion, small dice
  • 1 Tbsp (15 mL) pureed garlic
  • 2 Tbsp (30 mL) tomato paste
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) chili powder
  • 6 cups (1.5 L) cooked whole red (brown) lentils, drained well
  • ½ cup (125 mL) vegetable stock
  • 2 tsp (10 mL) salt
  • 2 cups (500 mL) prepared queso
  • 1 cup (250 mL) charred corn
  • ½ cup (125 mL) pickled jalapeno, sliced
  • ¼ cup (60 mL) scallions, thinly sliced
  • tortilla chips, for serving

Directions

  1. Heat oil in a sauté pan over medium heat. Add onion and cook for 4–5 minutes until softened.
  2. Add garlic and cook for 1 minute. Stir in tomato paste, paprika, cumin, and chili powder. Cook for 1–2 minutes to bloom spices.
  3. Add lentils and stock, simmering for 5–7 minutes. Season with salt.
  4. Fold lentil mixture into queso OR spread lentils into the base of a small casserole dish or cast iron pan and top with queso.
  5. Top with charred corn and pickled jalapeños.
  6. Bake at 400°F (200°C) for 8–10 minutes until hot and bubbling.
  7. Finish with scallions. Serve immediately with tortilla chips.

Nutritional Information

  • Serving Size: 1 serving (240 g)
  • Per serving:
  • Calories 280
  • Total Fat 9 g
  • Saturated Fat 1.5 g
  • Cholesterol 5 mg
  • Carbohydrates 38 g
  • Dietary Fibre 6 g
  • Sugar 3 g
  • Protein 14 g
  • Sodium 970 mg
  • Potassium 450 mg
  • Folate 110 mcg

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