Cowboy Caviar Skillet Queso
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
16 oz. Velveeta, cubed
4 oz. mild cheddar or pepperjack cheese, shredded
4 oz cream cheese, cubed
1 – 2 jalapenos, deseeded and minced (optional)
4 oz. can green chiles, drained
10 oz. can Ro-Tel, drained
2 cups Paisley Farm Cowboy Caviar, drained
½ tsp. salt, or to taste
½ tsp. black pepper
1 tsp. cumin
½ tsp. garlic powder
½ tsp. onion powder
¾ cup milk
Tortilla chips for serving
Optional Toppings:
Chopped fresh cilantro
Sliced fresh or pickled jalapenos
Minced green onion
Instructions
- Preheat your oven to 375 degrees F.
- In a cast iron skillet (or other deep-sided, oven-proof skillet), evenly arrange and layer the cubed Velveeta, shredded cheese, cream cheese, jalapenos if using, green chiles, Ro-Tel, and Paisley Farm Cowboy Caviar.
- Sprinkle the salt and pepper, cumin, garlic powder, and onion powder over the top of everything.
- Next, evenly pour the milk over the top of the mixture. At this point, there is no need to mix the ingredients yet.
- Bake at 375 for 20 to 30 minutes, or until the mixture begins to bubble. Carefully remove from the oven and stir everything together. Bake for another 5 to 10 minutes until everything is melted together and the top is slightly bubbly.
- Serve with your favorite chips and enjoy!
