Use the leftover carnita meat from Slow Cooker Pork Carnitas to create this slightly spicy queso dip for the next game day get-together.
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1 tablespoon Land O Lakes® Butter
1 cup chopped red and green bell peppers
3/4 cup milk
20 (3/4-ounce) slices Land O Lakes® Deli American, chopped
1/4 teaspoon ground red pepper (cayenne)
1 1/2 cups chopped Slow Cooker Pork Carnita
1/4 cup chopped fresh cilantro
Melt butter in 3-quart saucepan over medium-high heat until sizzling. Add peppers, continue cooking until peppers are tender. Reduce heat to medium-low. Add milk, cheese, and cayenne. Heat until cheese is melted. Add all remaining ingredients; cook, stirring occasionally, 3-5 minutes or until heated through.
Serve with tortilla chips.
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