Slow Cooker Queso Blanco
Queso blanco in the slow cooker is the ultimate appetizer and simple to make. It's cheesy, delicious and perfect for taco night, game day or anything in between!
Servings: 12
Calories: 163kcal
Equipment
Ingredients
- 12 ounces white American cheese, cut into cubes
- 4 ounces pepper jack cheese, shredded
- 1 1/2 cup half and half or whole milk
- 2 garlic cloves, chopped
- 4 ounces green chiles, drained
- 1 large tomato, cut in half to remove seeds and dice
- 1/4 cup cilantro, chopped
- Kosher salt and pepper to taste
Instructions
- Place the first 4 ingredients in a slow cooker on high and cook for about 45 minutes until cheese is melted. Stir to combine.
- Add the remaining ingredients and heat through, about 10 minutes. Keep on warm while serving.
Notes
- Queso too thick? Keeping the slow cooker on warm will help the queso not solidify. If it's still too thick for your liking, add a couple tablespoons of milk at a time until it's your desired consistency.
- Can you use already shredded cheese? In short, I wouldn't recommend it. Bagged shredded cheese usually have anti-caking agents in them which can make the cheese not melt and stick together as well as if you shred it yourself.
- Where do I find white American cheese? Check the deli at your grocery store for white American cheese. That's usually where I'm able to find it!
- What if I don't have a slow cooker? No problem at all! You can make this recipe on your stove top just as easily. Follow the same instructions but add your cheeses to a large pot on your stove over low/medium heat instead of a slow cooker.
Nutrition
Calories: 163kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 580mg | Potassium: 130mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 5mg | Calcium: 410mg | Iron: 0.4mg