Ingredients:

• 2 cups diced cooked Idaho® Potatoes
• 1/2 cup water
• 1 recipe of homemade rojo sauce (recipe below), with a few teaspoons reserved for topping
• 1/4 nutritional yeast
• 1/2 to 1 teaspoon salt, to taste
• 1/2 teaspoon oregano
• 1 (4 ounce) can diced roasted green chilies
• Chopped cilantro, for topping
• Guacamole, for topping

Homemade Rojo Sauce

Makes about ¼ cup sauce

• 2 dried New Mexican or Pasilla Chile Peppers
• 1/4 cup water (or cooking liquid from peppers)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Directions:

1. Add the cooked Idaho® Potatoes, water, rojo sauce, nutritional yeast, salt and oregano to your blender. Blend until smooth. You will need to stop and scrape down the sides of the blender several times to make sure everything is smooth.
2. Scrape the mixture into a small mixing bowl and mix in the diced chilies.
3. Spread the queso mixture in a wide servings bowl. Place a large scoop of guacamole in the center. Top with chopped cilantro and reserved rojo sauce. 

Homemade Rojo Sauce

1. Toast the chilies in a dry sauté pan over medium heat until they become fragrant, about 3 to 4 minutes on each side. Then carefully remove the stem and seeds.
2. Put the peppers into a small saucepan and cover with water. Cook over medium until the peppers are reconstituted, about 10 minutes.
3. Place the cooked peppers, water or cooking liquid, garlic, paprika, cumin, oregano, and salt into your blender and blend until smooth. You will need to stop and scrape down the sides of the blender several times to make sure everything is smooth.