Slow Cooker Queso

On Super Bowl Sunday we had a party at the church and I decided to make this Queso dip. I’ve always wanted to make this kind of cheese/salsa thing but I wanted to make something a bit more complicated the the usual Velveeta Cheese and jar of salsa option that is a more traditional Texas Queso. For the most part it worked out but see my FATJESSE NOTES for some extra tips. Also this recipe was original found HERE

INGREDIENTS

  • 1 teaspoon olive oil or vegetable oil
  • 1/2 small onion, minced
  • 1 large garlic clove, minced
  • 1 medium jalapeño pepper, de-stemmed and de-seeded, then minced
  • 1/4 teaspoon salt
  • 1 large tomato, cored and finely diced
  • 3 cups (12 ounces; 3/4 pound) shredded cheese, such as Monterey Jack, Colby Jack, Mexican Chihuahua, or a shredded Mexican blend
  • 1 8-ounce block cream cheese, cut into approximate 2-inch cubes
  • 1/2 cup milk + additional milk as needed
  • 2 tablespoons chopped cilantro for serving

PREPARATION

  • If your slow cooker has a brown or sauté function, turn it on to that setting. Add the oil and heat until it shimmers, then add the onion, garlic, jalapeño and salt.
  • Cook for 3-4 minutes, stirring frequently, until the onion is starting to soften and the vegetables are fragrant.
  • Add the tomatoes and cook for 1 minute more.
  • If your slow cooker doesn’t have a brown function, brown the vegetables in a medium skillet or sauté pan on the stovetop over medium heat, then scrape them into the slow cooker.
  • Add the shredded cheese, cream cheese and milk to the slow cooker and stir to combine all the ingredients.
  • Close the slow cooker and cook on low for 1 1/2 hours.
  • Stir well, and add more milk 2 tablespoons at a time if needed.
  • Top with chopped cilantro, if desired, and serve. The queso can be kept warm in the slow cooker using the warm function for at least 3 hours — stir periodically if the dip starts to thicken.

FATJESSE NOTES

  • My biggest issue with the recipe is that my crockpot took forever to heat up so when it finally did all the cheese actual started to separate. It still tasted good but it wasn’t as smooth as I would have liked. It would have worked WAY better if I had heated everything in a pot then added it to a warm crockpot to serve.
  • I also uses mozzarella cheese and that was a mistake. It was to stringy but it might not be an issue it I had made it all on the stove.
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