Chile Con Queso For The Crock Pot Food

AUTHENTIC CHILE CON QUESO

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

FAVORITE CHILE CON QUESO (A.K.A. CHILE CHEESE DIP)

Steps:

• Dice the cheese into approximately 1-inch cubes.
• Into a medium saucepan, put the cheese, Rotel tomatoes and the jalapeño slices, reserving the juice from the jalapeños.
• Heat over medium heat approximately 5 minutes until the cheese is melted, stirring constantly.
• Add the juice from the jalapeños to make the desired heat as well as the desired consistency. I usually add about 1/2-3/4 of it.
• Serve hot with tortilla chips.
• Can also be done in the crock pot to keep it warm for parties, etc.

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.

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.

SLOW COOKER CHILI QUESO DIP

Steps:

• Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
• Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
• Cook on Low, stirring occasionally, for 4 hours.

CROCK POT CHILE CON QUESO

Steps:

• Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined.
• For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
• For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2‐quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker.
• Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.).

SLOW-COOKER CHILE CON QUESO

Steps:

• Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
• Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
• Serve with tortilla chips.

CHILE CON QUESO FOR THE CROCK POT

Steps:

• Cube cheese, put cheese into crock-pot w/2 cans of soup and 2 cans of tomatoes.
• Heat on low to melt cheese.
• Brown meat, add meat to cheese mixture.
• Cover and cook on low to keep warm.
• Serve w/tortilla chips.

CROCK POT ARROZ CON QUESO

Steps:

• Set aside 1 cup of the grated cheese.
• Mix all other ingredients together, breaking up the tomatoes carefully.
• Place mixture into a well greased crock pot.
• Cover and cook on low setting for 6-9 hours.
• Just before serving, sprinkle with reserved grated cheese.