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.
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.