Time 2h10m Yield Makes 4 cups Number Of Ingredients 7 Steps:
In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt. Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.
Time 35m Yield 6 to 8 servings Number Of Ingredients 4 Steps:
In a small slow cooker, add the 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.
Time 1h35m Yield 6 to 8 servings Number Of Ingredients 5 Steps:
Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours. Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.
Time 2h5m Yield 10 Number Of Ingredients 3 Steps:
In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes. Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
Time 5h15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients into your slow cooker and heat for 5-8 hours on LOW. Next serve with tortilla chips and salsa.
Time 2h40m Yield 18 servings Number Of Ingredients 13 Steps:
Combine the easy melt processed cheese, green chiles, cumin, chili powder, coriander, garlic, tomatoes, and beer in a 6-quart slow cooker and stir evenly to incorporate. Cover and cook on high for 2 hours. Uncover and stir in the pico de gallo, scallions, and cilantro. Sprinkle the Monterey Jack cheese over the top. Cover and cook on high for 30 minutes more. Switch the slow cooker setting to Warm and serve the queso with tortilla chips. Enjoy!
More about “slow cooker queso recipes”
Time 20m Number Of Ingredients 7 Steps:
instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.
