Lauries Creamy Slow Cooker Queso Food

SLOW COOKER QUESO RECIPE

Steps:

• Spray a large slow-cooker with nonstick cooking spray and set the temperature to HIGH.
• Add the tomatoes, milk, lime juice, cheeses and cilantro; mix well.
• Place the lid on top of the slow-cooker.
• Place the oil, onions and jalapeno peppers in a medium skillet set over medium heat. Sauté the vegetables until tender and translucent, about 3-4 minutes.
• Add cumin, red pepper flakes and chili powder; stir well and cook an additional 30 seconds, stirring continuously.
• Add the sautéed vegetables to the cheese mixture and stir well.
• Replace the lid leaving it slightly ajar. Stir the cheese several times until the cheese is completely melted, about 30 minutes.
• Lower the temperature to WARM and stir about every 15-20 minutes. If needed, add a little evaporated milk if it thickens during warming.
• Serve with your favorite chips/vegetables/crackers.

LAURIE'S CREAMY SLOW COOKER QUESO

Steps:

• Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
• Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.

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.

LAURIE'S CREAMY SLOW COOKER QUESO

Steps:

• Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
• Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.

QUESO

Steps:

• Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips.
• To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original.
• Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.

SLOW COOKER WHITE QUESO DIP

Steps:

• Drain the cans of chiles and the diced tomatoes
• Then just throw it all into the crockpot
• Place the lid on and cook on low heat until melted (around 2 hours)

SLOW COOKER CHICKEN QUESO

Steps:

• Mix all ingredients into your slow cooker and heat for 5-8 hours on LOW.
• Next serve with tortilla chips and salsa.

LAURIE'S CREAMY SLOW COOKER QUESO

Steps:

• Turn a slow cooker (such as Crock Pot(R)) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
• Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.