Slow Cooker Chile Con Queso Recipes

CHILE CON QUESO

Steps:

• In a medium skillet over medium-high heat, brown the ground beef.
• Cut Velveeta cheese into 1-inch cubes.
• Add ground beef and cheese to a Crockpot.
• Pour in Rotel tomatoes and taco seasoning. Stir to combine.
• Cover Crockpot and cook on HIGH for 2 hours, or until cheese is hot and melted.
• Turn the crockpot to warm and serve with corn chips or tortilla chips.

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

CROCK POT CHILE CON QUESO

Steps:

• Add all ingredients to slow cooker and stir until well blended.
• Cover and cook on low 2 to 3 hours or until hot.
• Garnish with green onion strips and hot pepper slices, if desired.

SLOW-COOKER QUESO

Steps:

• 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.
• 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.