Quinoa Crusted Broccoli & Cheese Tots {with Queso Dip}

INGREDIENTS

Coating:

2/3 cup

All Purpose Flour

1 tsp

Kosher Salt

1/4 tsp

Black Pepper

Large Eggs

2 cups

Cooked Quinoa

Broccoli & Cheese Tots:

12 oz

Broccoli Florets ((about 6 large stalks, roughly 2 ½ -3 pounds total))

Large Egg

Large Egg White

1/3 cup

Green Onions (– finely sliced (about 4 ea.))

4 oz

Colby Jack Cheese (– grated (about heaping 1 1/3 cup))

2 tsp

Kosher Salt (, divided)

1/2 tsp

Black Pepper

3/4 tsp

Italian Seasoning

1/8 tsp

Cayenne (, or more to taste)

Monterey Jack Queso:

1 tbsp

Unsalted Butter

1/4 cup

Yellow Onion (– finely diced)

large Jalapeno (– seeds and ribs removed; finely diced)

1 clove

Garlic (- minced)

8 oz

Monterey Jack Cheese (– shredded)

2 1/2 tbsp

Milk (– or more for thinner sauce)

Salt and Pepper (, to taste)