Creamy Crock Pot Queso Blanco Food
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
WHITE QUESO IN THE SLOW COOKER
White Queso in the slow cooker is easy, Velveeta-free, and you will not be able to stop dipping chips in it!
Provided by Rachel Gurk
Categories Appetizers/Snacks
Time 4h5m
Number Of Ingredients 8
Steps:
- In a small to medium size slow cooker, combine all ingredients. Cover and cook on low for four hours or until everything is melted, stirring to combine.
- Turn to warm until ready to serve (and even while serving if desired).
- Garnish with fresh cilantro if desired and serve with chips or toasted mini taco boat halves.
Nutrition Facts : ServingSize 1 g, Calories 197 kcal, Carbohydrate 2 g, Protein 11 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 48 mg, Sodium 296 mg, Sugar 2 g, UnsaturatedFat 5 g
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.
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