Creamy Crock Pot Queso Blanco Recipe Authentic
CREAMY CROCK POT QUESO BLANCO
This is my take on Queso Blanco. When I was making some, following a recipe, I didn't feel it was creamy enough so I added cream cheese. The result was a wonderfully creamy, spicy white cheese dip for tortilla chips that my family and neighbors just loved! Best of all, it can be made in a crock pot. (Cooking time may vary depending on how quickly your crock pot heats up.)
Provided by Me Mr. Jones
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set crock pot on low, and put in all ingredients.
- Stir occasionally to incorporate ingredients.
Nutrition Facts : Calories 166.9, Fat 13.6, SaturatedFat 8.5, Cholesterol 40.1, Sodium 222.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 10.1
QUESO BLANCO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h10m
Yield 48 servings
Number Of Ingredients 14
Steps:
- Roast the poblano chiles individually over the flame of your stovetop, using metal tongs to hold them, until the skins are totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) Place the blackened chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
- Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and membranes and chop into small dice.
- Add the butter to a very large pot and saute the onions, jalapenos and garlic over medium heat. Add the milk, cream, chili powder and some salt and pepper and heat. Add the processed cheese and stir to melt. Then add the Cheddar, Monterey Jack, tomatoes and diced poblanos. Slowly melt and keep warm.
SLOW-COOKER QUESO
On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.
Provided by Riley Wofford
Categories Food & Cooking Slow Cooker Recipes
Time 2h10m
Yield Makes 4 cups
Number Of Ingredients 7
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.
INSTANT POT® QUESO BLANCO
My own rendition of a smooth queso blanco made in the Instant Pot®. Feel free to adjust heat to suit your preferences. Serve with chips or pour over nachos.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 10
Number Of Ingredients 6
Steps:
- Select Slow Cooker setting on a multi-functional pressure cooker (such as Instant Pot®); set temperature to High. Add Oaxaca cheese, heavy cream, and Neufchatel cheese. Stir until melted, 3 to 5 minutes. Reduce temperature to Low. Let queso cook for 5 to 7 minutes more. Pour in green chiles, jalapenos peppers, and pickling juice. Mix well.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 2 g, Cholesterol 47.9 mg, Fat 13.2 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 8.3 g, Sodium 335.3 mg, Sugar 0.5 g
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