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Quick Notes: Queso can be finicky, and the trick is to cook it low and slow. Also, some American cheese goes a long way in the cohesion. This No-Fuss Slow-Cooker Queso is perfect to take to a potluck and leave it on warm.
Ingredients
- 1/3 cup milk
- 1/2 cup grated Colby cheese
- 1/2 cup grated Monterey jack cheese
- 8 oz Velveeta
- 2 jalapenos, chopped
- 2 Roma tomatoes, diced
- 1/2 white onion, diced
- 1/4 cup cilantro, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Add the milk and Velveeta to the crockpot, set to high. Leave the lid on, but watch it.Â
- Once the Velveeta gets all melty, whisk together with the milk until it is fully incorporated.Â
- Slowly whisk in the cheeses, until it's melted in.Â
- Add everything else, set to low, and leave the lid on. Cook together for about an hour for the flavors to meld.Â
- Eat immediately, or set to warm.Â
