Queso Con Tequila
Start with spunky pepper jack soup, stir in mounds of cream cheese and salsa, spike with a shot of tequila, and you’ve got a cheesaholic’s delight. Serve it with chips for an appetizer or pour it over a baked potato for a colorful Tex-Mex meal.
Start with spunky pepper jack soup, stir in mounds of cream cheese and salsa, spike with a shot of tequila, and you’ve got a cheesaholic’s delight. Serve it with chips for an appetizer or pour it over a baked potato for a colorful Tex-Mex meal.
Ingredients
2 cans (10 ounces each) condensed Southwest-style pepper jack soup, Campbell’s®
1 pound pepper jack cheese, shredded, Tillamook®
2 packages (8 ounces each) cream cheese, cut into cubes, Philadelphia®
1/2 cup chunky salsa, Newman’s Own®
1/4 cup gold tequila, Jose Cuervo®
Fresh cilantro, chopped, for garnish
Directions
In a 4-quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally.
Stir and serve hot, garnished with fresh chopped cilantro. Serving ideas: Serve with tortilla chips. Also tastes great over baked potatoes.
