Pork Chorizo Chili Con Queso

• 1 pound Monterey Jack cheese, shredded
• 1 pound mild cheddar, shredded
• 2 cups 2% milk

• 1 small yellow onion, chopped
• 2 cloves cloves of garlic, finely chopped
• 1 jalapeno, seeded and chopped
• 1/4 cup tomatoes, chopped
• 1 pound pork chorizo

• 1/2 tsp cumin
• Salt and pepper to taste
• Cilantro and jalapenos for garnish
• RW Garcia organic corn chips for serving

Avocado Hummus

• 2 medium avocados, halved and pitted
• 1 can garbanzo beans, 16 oz, drained and rinsed
• 1/2 extra virgin olive oil
• 1/4 cup tahini

• 1/2 tsp cumin
• 1/4 cup cilantro, roughly chopped
• 2 tbsps lime juice
• 1 clove of garlic
• 1/4 cup water, and more if needed

• Salt and pepper to taste
• RW Garcia organic corn chips, carrots, and beets for serving

Feta Labneh Dip

• 4 ounces feta

• 1/2 cup labneh
• 1 tbsp lemon juice
• 2 tbsps dill and extra for garnish
• 1 tbsp honey
• Freshly ground pepper for garnish

• RW Garcia organic corn chips, radish and cucumber for serving

Pork Chorizo Chili Con Queso

• In a large sauce pan over medium heat, add the onion and saute until it becomes translucent, about 5 minutes. Add jalapenos, garlic, and tomatoes and cook for another 2 minutes.
• Add the chorizo to the pan, break it up with your spatula, and let it brown for about 5 minutes. Season with cumin.
• Add milk to the pan and let it come to a gentle boil. Slowly add in the cheeses and stir until melted and smooth.
• Season with salt and pepper.

• Tranfer the chili con queso to a serving bowl, garnish with cilantro and jalapenos, and serve immediately.

Avocado Hummus

• Place the garbanzo beans, avocado flesh, cilantro, tahini, lime juice, olive oil, garlic, and cumin in a high speed blender and pulse for a minute until combined.
• Add water to the hummus mixture and pulse for 3-4 minutes until smooth, scraping down the sides as needed to integrate all the large chunks. If the mixture is too thick for your liking, add one tablespoon of water at a time and pulse until you get the desired consistency. Season with salt and pepper to taste.
• Transfer the hummus to a serving bowl, garnish with extra cilantro, and serve with corn ships, carrots, and beets.

Feta Labneh Dip

• Place feta, labneh, lemon juice, and honey in a food processor and process until smooth.
• Add dill and pepper and blend until finely chopped.
• Transfer the dip to a serving bowl, garnish with extra dill and serve with corn chips, radish and cucumber slices.