Pheasant queso is the perfect snack for after a day of hunting with family and friends. Build it in the morning; it will be hot and ready when you get home. The Grey Cup, birthdays, poker night, or other special events scream for pheasant queso to be added to the menu.

Try different cheeses for flavour preferences. Add hot peppers, more onions, or even mushrooms. Eat with chips, spread on a tortilla, or add it as a condiment over a hot dog, smokie, or hamburger.

Ingredients:

• 4 boneless, skinless pheasant breasts
• 1 15 oz can of black beans
• 1 15 oz can of pinto beans
• 1 12 oz can of corn
• 2 ½ cups medium salsa
• ½ cup mushrooms, chopped (optional)
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 red pepper, chopped
• ½ lb shredded cheddar, grated
• ½ cup pepper jack cheese, grated
• 1 tsp salt

Directions:

1. Spray the Crockpot with Pam or use a liner.
2. Dice up the pheasant breasts into cubes. 
3. Drain and rinse the beans with cold water and place them in the bottom of the crockpot. 
4. Add the corn, half of the salsa, cut-up pheasant, mushrooms (optional), salt, pepper, smoked paprika, garlic powder, and red pepper, then the rest of the salsa.
5. Cover the mixture with a thin layer of grated cheddar cheese. 
6. Cook on high for two to three hours, then stir. Add the rest of the cheddar and pepperjack cheeses and cover for 15 minutes.
7. Serve hot with your favorite nacho or tortilla chips.