Slow-Cooker Queso

Name: Slow-Cooker Queso
Prep time: 10 min
Total time: 2 min
Ingredients: 8 ounces pepper Jack cheese, shredded (2 cups); 4 ounces American cheese, shredded (1 cup); 2 teaspoons cornstarch; 1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel; 1 (12-ounce) can evaporated milk; Kosher salt; Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

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Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Servings: 4

Cost: $4.62 /serving

Author : Riley Wofford

Ingredients

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8 ounces pepper Jack cheese, shredded (2 cups)4 ounces American cheese, shredded (1 cup)2 teaspoons cornstarch1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel1 (12-ounce) can evaporated milkKosher saltFinely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

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Instructions

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Step 1

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.

Step 2

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.