Tequila Tasting Recipes


You are ready for Celebración de Tequila after reading our Guide to Hosting a Tequila Tasting. We've got four tasty (and easy!) Mexican-themed recipes that are perfect to serve along with your tequila. 



Skill: Easy
Time: 30 - 40 Minutes
Servings: 6 - 8


  • Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
  • Two 10-ounce cans tomatoes with chilies, such as Rotel Original
  • Tortilla chips, for serving 
  • Flour tortillas, for serving 

In a small slow cooker, add cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve. Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.


Skill: Easy
Prep Time: 10 minutes
Cook Time: 2½ hours
Servings: 8


  • 16 oz. plain Velveeta cheese
  • 1 cup heavy cream
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • ¼ teaspoon salt
  • 1 15-oz can no-bean chili like Hormel's
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime (about 1 tablespoon)
  • tortilla chips/scoops or Fritos, for serving

Cut Velveeta cheese into cubes to help it melt more evenly.  Add all ingredients (except the chips) to a 2-quart slow cooker. Cover and cook on low for 2 ½ hours or on high for 1 ½ hours.  Stir occasionally to make sure the cheese isn't clumping. Stir one last time so that everything comes together. Keep on the WARM setting when it comes time to serve and keep warm throughout your party. Serve with tortilla chips or Fritos.

Tip: Continuing to cook on low or high will cause cheese to burn to sides of slow cooker.


Skill: Easy
Cook Time: 30 minutes - 1 hour (Depends on skill level)
Servings: Large crowd pleaser


  • 1-ounce package taco seasoning mix 
  • 16-ounce can refried beans 
  • 8-ounce package cream cheese, softened 
  • 16-ounce container sour cream 
  • 16-ounce jar salsa (or use your own homemade salsa)
  • 1 large tomato, chopped 
  • 1 green bell pepper, chopped 
  • 1 bunch chopped green onions 
  • 1 small head iceberg lettuce, shredded 
  • 6-ounce can sliced black olives, drained 
  • 2 cups shredded Cheddar or Mexican Blend cheese
  • Tortilla or assorted chips for dipping

In medium bowl, blend taco seasoning mix and refried beans.  Spread mixture onto large serving platter. Mix sour cream and cream cheese in medium bowl. Spread over the refried beans. Top layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.  Serve with plenty of assorted chips.


Skill: Easy
Prep Time: 15 - 20 Minutes – Let stand 8 hours before serving.  
Servings: Large crowd pleaser


  • 15-ounce can black-eyed peas 
  • 15-ounce can black beans, rinsed and drained 
  • 15-ounce can whole kernel corn, drained 
  • 1/2 cup chopped onion 
  • 1/2 cup chopped green bell pepper 
  • 4-ounce can diced jalapeno peppers 
  • 14.5-ounce can diced tomatoes, drained 
  • 1 cup Italian-style salad dressing 
  • 1/2 teaspoon garlic salt 
  • Salt and pepper to taste
  • Tostatas and chips for serving

In large mixing bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Variation: Add one package of taco or fajita seasoning.  

Tip: Blend in about 1/2 cup finely chopped cilantro just before serving.

Book Club Pairing: COLLECTION of ESSAYS

By Aaron Walters

The Food: Summer Salad with
Raspberry Vinaigrette

The Wine: Schloss Gobelsburg Rosé Austria



  • 2-1/2 tablespoons raspberry vinegar
  • 6 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons finely minced shallots, from one shallot
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • 1 (6-7 ounce) bag or carton baby spinach (about 6-7 cups)
  • 2 cups (1 pint) stemmed and sliced strawberries
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup pecans, toasted
  • 4 ounces goat cheese

Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.

In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.

Book Club Pairing: MYSTERY

By Aaron Walters

The Dish: Three Cheese Spread with Fig
on Crostini

The Wine: La Crema Pinot Noir

La Crema Sonoma Coast-NonVint-web.jpg


  • 8 oz Mascarpone cheese, room temp
  • 4 oz Ricotta cheese
  • 4 oz Fontina Cheese, grated
  • fresh black or Mission Figs, quartered
  • balsamic glaze
  • honey
  • French baguette, cut into 1/4" slices

Toast baguette slices for 10 minutes in a 350 degree oven. In a bowl, whisk together the three cheeses with a sprinkle of salt and pepper. Spread some of the cheese mixture over the crostinis and top with 2 fig quarters. Drizzle with honey and balsamic glaze. Serve.

Book Club Pairing: HISTORY / HISTORIC novel

By Aaron Walters

The Dish: Bleu Cheese, Walnut and Grape
Phyllo Cup

The Wine: Chateau Bel Air Bordeaux



  • 1 package Phyllo cups
  • 8 oz Bleu cheese, crumbled
  • 2 cups walnuts, roughly chopped
  • green or red grapes, halved

Preheat oven to 350. Line the Phyllo cups on a baking sheet and spoon some Bleu cheese crumbles into each cup. Sprinkle some walnuts on top and bake for 5-7  minutes or until the cheese is melted. Top with a grape half and serve. It's that easy!