Slow-Cooker Queso

Slow-Cooker Queso

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When Tex-Mex makes you say “Oh hell yes.” Teeming with subtle, smooth Velveeta, a little cotija to add complexity, and some jalapeńo for kick, we guarantee that you’ve never had a better queso. Feel free to mix-and-match or customize your dippers, from pita or tortilla chips or even some chunks of oven-crisped bread. Don’t skimp on the cilantro; it lightens up the dip just a bit and adds a refreshing, herbal note. 

Hungry for more queso recipes? We LOVE this Instant Pot queso. 

Have you made this? Let us know how it went in the comments below! 

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  • 16 oz.

    Velveeta

  • 1/2 c.

    cotija, plus more for garnish

  • 1 c.

    whole milk

  • 2

    jalapeños, 1 minced and 1 sliced

  • 2

    cloves garlic, minced

  • 2 tsp.

    paprika

  • 1 tsp.

    cayenne pepper

  • 1 tsp.

    kosher salt

  • Fresh cilantro, for garnish

  • Tortilla chips, for serving

Directions

    1. Step 1In a slow-cooker, combine Velveeta, Cotija, milk, minced jalapeño, garlic, paprika, cayenne, and salt.
    2. Step 2Cook on high for 1 hour or
      low for 2 hours, until bubbly.
    3. Step 3Garnish with fresh cilantro, Cotija, and sliced jalapeño. Serve with tortilla chips.

slow cooker queso

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Ethan Calabrese

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Headshot of Lindsay Funston

Lindsay Funston

Former Executive Editor

Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying “cheese pulls”, and almost burning down the Delish kitchen with marshmallow cupcakes.

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