Crockpot Queso Recipe

• servings: 16 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

30 ounces fire-roasted diced tomatoes with green chiles (such as Rotel or chunky salsa)

24 ounces whole fat evaporated milk (or unsweetened condensed milk)

1 whole lime (juiced)

1 pound white American block-style cheese (cubed)

1 pound yellow American block-style cheese (cubed)

1 pound Velveeta Queso Blanco cheese (cubed)

7 ounces Supremo Mexican Blend cheese (shredded)

½ bunch fresh cilantro (chopped)

2 tablespoons olive oil

2 jalapeno peppers (seeded & ribs removed, diced)

½ yellow onion (diced)

1 teaspoon ground cumin

¼ teaspoon crushed red pepper flakes

1 teaspoon chili powder (optional)

Directions

Spray a large crockpot with nonstick cooking spray and set the temperature to high.

Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.

Place the lid on top of the crockpot.

Saute

Place the oil, onions, and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.

Add cumin, red pepper flakes, and chili powder; stir well and cook for an additional 30 seconds, stirring continuously.

Mix

Add the sautéed vegetables to the cheese mixture in the crockpot and stir well.

Stir

Replace the lid, leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.

Heat

Lower the temperature to warm and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.

Serve with your favorite chips/vegetables/crackers.

Nutrition

• Serving Size: 0.5 cup
• Calories: 402 kcal
• Total Fat: 30 g
• Saturated Fat: 16 g
• Cholesterol: 93 mg
• Sodium: 1537 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 10 g
• Protein: 22 g