Slow Cooker Texas Queso Recipes

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SLOW-COOKER QUESO



Slow-Cooker Queso image

Provided by Food Network Kitchen

Categories     condiment

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound processed cheese (such as Velveeta), cut into large cubes
1 pound pepper jack cheese, shredded (about 4 cups)
2 cups whole milk
1 teaspoon ground cumin
Tortilla chips, for serving

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.

SLOW-COOKER QUESO



Slow-Cooker Queso image

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

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

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.

SLOW COOKER TEX-MEX QUESO



Slow Cooker Tex-Mex Queso image

Slow Cooker Tex-Mex Queso is a cheesy, flavorful dip that's perfect for game day or any time you have a cheesy craving!

Provided by Lauren Grier

Categories     Appetizer

Time 1h10m

Number Of Ingredients 15

1 tbsp Olive oil
1/2 cup Diced yellow onion
1/2 cup Diced green pepper
1/2 tsp Ground cumin
1/2 tsp Paprika
1/4 tsp Garlic powder
1 14.5oz Can diced tomatoes, undrained
1 16oz Block of velveeta cheese
1/2 cup Milk
1 15.5oz Can black beans, rinsed and drained
1/4 cup Chopped fresh cilantro
2 tsp Hot sauce
1 cup Shredded Mexican style cheese
Avocado, salsa, jalapenos, sour cream, for garnish
Tortilla chips, for serving

Steps:

  • In a large skillet preheated to medium-high heat add the olive oil. Saute the onion and green pepper until softened about five minutes. Stir in the cumin, paprika, and garlic powder. Continue to cook for another minute.
  • Spray your slow cooker with non-stick cooking spray. Scrape the onion-pepper mixture into the slow cooker followed by the diced tomatoes, velveeta, and milk. Cook on high for 1 hour or low for 2 hours.
  • Next, stir in the black beans, cilantro, and hot sauce until well combined. Add in the shredded Mexican cheese and stir to combine. Once melted either keep the queso in the slow cooker or pour the queso into a serving bowl and top with garnishes and serve with tortilla chips.

QUESO CON TEQUILA (CROCK POT)



Queso Con Tequila (Crock Pot) image

Make and share this Queso Con Tequila (Crock Pot) recipe from Food.com.

Provided by Mom2Rose

Categories     Cheese

Time 4h5m

Yield 16 , 16 serving(s)

Number Of Ingredients 6

2 (10 ounce) cans Campbell southwest-style pepper jack soup
4 cups monterey jack pepper cheese, shredded
16 ounces cream cheese, cut into cubes
1/2 cup chunky salsa
1/4 cup jose cuervo gold tequila
fresh cilantro, chopped for garnish

Steps:

  • In a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
  • Cover and cook on LOW setting for 3-4 hours, stirring occasionally.
  • Stir and serve hot, garnished with fresh cilantro.

Nutrition Facts : Calories 206.5, Fat 18.4, SaturatedFat 11.6, Cholesterol 56.3, Sodium 283.9, Carbohydrate 1.4, Fiber 0.1, Sugar 0.5, Protein 9.2

THE BEST CHUY'S QUESO RECIPE COPYCAT



The Best Chuy's Queso Recipe Copycat image

Provided by Katie Clark

Categories     Copycat

Time 20m

Number Of Ingredients 7

1 package Velveeta Slices (16 ounce - 24 slices)
1 cup restaurant-style salsa (market pantry)
1 cup 505 Southwestern Salsa, Tomatillo Garlic & Liime
1/2 cup chicken stock
1/2 cup whole milk or heavy cream
1 tablespoon chili powder
1/2 tbsp cumin

Steps:

  • instructions (slow cooker)Place velveeta slices in slow cooker Layer on top salsa, green chile sauce, water, milk, chili powder, and cumin. Cook on low for 2 hours, mixing part way through Once finished, stir well and serve warm with chips instructions (stovetop)- Melt the Velveeta and salt together in a saucepan over medium heat until smooth and creamy. Add the half and half gradually as you stir the cheese sauce. Simmer on low heat until the queso is thick and creamy, stirring frequently to keep it from burning or sticking to the bottom of your pan.

Nutrition Facts : Calories 285 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 3 grams fat, Fiber 18 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 6600 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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