Texas Brew Queso Verde and a Give Away!!
I’m so excited to share this Texas Brew Queso Verde Recipe with you along with a Give Away!!
I’ve teamed up with Texas Brew Salsa to give you a chance to win a wonderful six pack of their Fire Roasted Poblano and Fire Roasted Kale Salsas.
** I do need to let you know that I did receive both of these salsa’s at no charge for a fair and honest review, and that this is a sponsored post, however all thoughts and opinions are my own.
Both of these salsa’s are able to be used by those of us following Trim Healthy Mama, which is a wonderful bonus!! No added sugars or off plan ingredients. So make sure you enter the Give away!!
My family loves all of the Texas Brew Salsa that we have tried. My husband and kids ask for it regularly. We live in an area where it isn’t readily available but ordering through the website or messaging them on Facebook has been a huge blessing.
They get the orders out quickly and are a dream to work with, so if your local HEB cooking connection or Kroger doesn’t stock what you are looking for make sure you head over to the website and Facebook page to check out everything!!
This is a quick and easy Queso Verde Dip that Brenda and I developed to have some yummy real cheese queso verde that was on plan for Trim Healthy Mama.
- 4 cups grated extra-sharp cheddar cheese (about 12 ounces)
- 1½ cups grated Monterey Jack cheese (about 6 ounces)
- 8 oz. Philadelphia cream cheese, softened
- ¼ cup half n’ half or heavy cream
- 1 jar Texas Brew Roasted Poblano Verde or Restaurant Style Green
- ¼ cup chopped cilantro, optional
- 1 cup minced white onion (about 1 small onion), optional
- 1 can fire roasted diced tomatoes, optional
- ½ cup roasted Poblano, chopped with skin on, optional
- Place cheeses in a large bowl, place cheese mixture into a large saucepan and add cream or half n’ half.
- Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
- Stir in salsa and if using stir in the cilantro, onion, tomatoes, roasted poblano until well combined.
- To serve: transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally.
- Garnish with pico de gallo and serve with tortilla chips.
- Use as an enchilada sauce, mix in some rotisserie or fajita chicken to make an amazing Alfredo sauce.
You may also want to check out this Tex Mex Kale Casserole! (This recipe features Texas Brew Roasted Kale Salsa)