Ingredients for Queso Con Tequila Crock Pot
- Campbell Southwest Style Pepper Jack Soup
- Monterey Jack Pepper Cheese
- 16 ounces cream cheese (softened)
- Chunky Salsa
- Gold Tequila
- Fresh Cilantro
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How to Make Queso Con Tequila Crock Pot
- In a 4-quart slow cooker, combine 16 ounces cream cheese (softened), 1 (10-ounce) can diced tomatoes and green chilies (undrained), 1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, 1/4 cup chopped onion, 2 tablespoons chopped jalapeno (optional), 1 tablespoon tequila, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon garlic powder. Stir until well combined.
- Cover and cook on low for 3-4 hours, or until heated through and the cheeses are melted and smooth, stirring occasionally to prevent sticking.
- Stir in 1/4 cup chopped fresh cilantro just before serving.
- Serve hot with tortilla chips, vegetables, or your favorite dippers.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
1g
Fat
58g
Carbs
0g