1 package of cheekin thighs, breasts, pieces and parts that you like
2 cans of diced tomatoes, with the liquid
1 jar of Mexican queso (or make your own queso)
1 can Campbell's cheddar cheese soup
1/2 cup milk
1 large red onion, diced
as much roasted green chile (de-seeded) as you want, depending on the heat
cilantro, salt and pepper to taste
Put the cheekin, tomatoes, queso, cheddar soup, milk, onion and green chile in a crock pot on low and stir it up together, let it cook for 2 hours. Check on it, stir it up and add cilantro, salt and pepper to your taste. Depending on the heat of your green chile, you may want more or less in this recipe. Depending on the crockpot, you may cook this 2 hours or up to 5 hours. Cook it until the cheekin meat is done. To tell if it's done, remove a piece of cheekin and cut it with a knife next to the bone; if the juices run clear, and are not bloody, it's time to eat. Serve with either corn or flour tortillas, and a margarita.
2 cans of diced tomatoes, with the liquid
1 jar of Mexican queso (or make your own queso)
1 can Campbell's cheddar cheese soup
1/2 cup milk
1 large red onion, diced
as much roasted green chile (de-seeded) as you want, depending on the heat
cilantro, salt and pepper to taste
Put the cheekin, tomatoes, queso, cheddar soup, milk, onion and green chile in a crock pot on low and stir it up together, let it cook for 2 hours. Check on it, stir it up and add cilantro, salt and pepper to your taste. Depending on the heat of your green chile, you may want more or less in this recipe. Depending on the crockpot, you may cook this 2 hours or up to 5 hours. Cook it until the cheekin meat is done. To tell if it's done, remove a piece of cheekin and cut it with a knife next to the bone; if the juices run clear, and are not bloody, it's time to eat. Serve with either corn or flour tortillas, and a margarita.