Easy Delish Crock Pot Queso Food

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EASY DELISH CROCK POT QUESO



Easy Delish Crock Pot Queso image

My family loves this dish!! I do not make it very often because I love it too and it is not waist friendly! The DH and DK's like to put this in a cereal bowl and dip their tortilla chips into it, thereby turning it into a meal. Oh well, canned tomatoes are considered a vegetable aren't they? You can adjust the heat of this easily by buying the mild, medium or hot Purnells sausage and also the mild or hot Rotel tomatoes. Sometimes I use 2 rolls of sausage at the request of my kids. I got this off a Velveeta box about 10 years ago. Enjoy!

Provided by fishywitch

Categories     Beginner Cook

Time 4h20m

Yield 10 serving(s)

Number Of Ingredients 4

1 lb sausage, browned and drained (preferably Purnells)
32 ounces Velveeta cheese, cubed
11 3/4 ounces condensed golden mushroom soup
17 1/2 ounces Rotel Tomatoes

Steps:

  • Add all the ingredients to the crockpot and stir well.
  • Cook on low 4 hours, on high 2, stirring occasionally.
  • Serve with tortilla chips.

Nutrition Facts : Calories 449.6, Fat 34, SaturatedFat 17.8, Cholesterol 100.2, Sodium 2252.7, Carbohydrate 14.5, Sugar 8.1, Protein 21.3

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.

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