Queso Con Tequila Crock Pot 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.

QUESO (CHEESE) DIP

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place poblano peppers, Anaheim peppers, and jalapeno pepper, cut-sides down, on the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
• Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
• Cook on Low, gradually adding cream, until cheese melts and dip is heated through, about 30 minutes.

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

QUESO CON TEQUILA

Steps:

• Slow Cooker Method:
• Combine all ingredients, except cilantro, in a 4-quart slow cooker and stir well. Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally.
• Serve hot garnished with cilantro and tortilla chips alongside. Also tastes great over baked potatoes.
• Stove Top Method:
• In a medium skillet over medium heat, add salsa and tequila. Let simmer for 5 minutes. Add cheese and stir until melted. Pour mixture into serving bowl and garnish with chopped cilantro. Serve with tortilla chips.

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.

CROCK POT QUESO CHICKEN RECIPE

Steps:

• Place chicken in Crock Pot, and cook on HIGH for 3 hours or LOW for 6 hours.
• After 3 hours on HIGH or 6 hours on LOW, drain juices from Crock Pot.
• Evenly spread Queso over chicken, then sprinkle with Garlic Salt. Top with Rotel and Green Chiles.
• Cook on HIGH for 1/2 hour {covered}, or until done.
• Optional: Garnish with fresh chopped Cilantro and Enjoy!

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.

CREAMY CROCK POT QUESO BLANCO

Steps:

• Set crock pot on low, and put in all ingredients.
• Stir occasionally to incorporate ingredients.

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 FUNDIDO

Steps:

• Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
• Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
• While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
• When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
• Cut the queso quesadilla into small chunks.
• In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.

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 CON TEQUILA (CROCK POT)

Steps:

• In a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
• Cover and cook on LOW setting for 3-4 hours, stirring occasionally.
• Stir and serve hot, garnished with fresh cilantro.

QUESO FUNDIDO WITH CHORIZO

Steps:

• Preheat oven to 375 degrees.
• Heat a medium-size skillet over medium-high heat. Add the chorizo and chopped jalapeño.
• Cook, stirring, until the chorizo has browned, about 5 minutes. Add tequila to deglaze the skillet and let it reduce. Turn off the heat. Remove half of the chorizo and reserve.
• In a medium bowl, mix both kinds of cheese. Add cheese to the skillet right over the leftover chorizo.
• Add the reserved chorizo on top and place skillet in the oven. Bake until the cheese has melted, and the edges begin to brown, about 10-15 minutes.
• Serve immediately with a side of tortilla chips.

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.

TEQUILA QUESO FUNDIDO

Steps:

• Preheat the oven to 350 F.
• In a medium size skillet heat up the olive oil. Add the poblano pepper and onions to the oil and cook over medium-high heat until the peppers and onions are tender. About 5 minutes.
• Remove the skillet from the heat and carefully add the tequila to the skillet. Return the skillet to the stove, lower heat and simmer uncovered for about 15-30 seconds, until most of the tequila has evaporated. Leave enough liquid so the vegetables are still moist.
• Spoon the mixture into a 2-cup oven proof dish or small oven proof skillet
• In a separate bowl, toss the shredded cheese with the flour, then sprinkle the cheese over the cooked vegetables in the dish.
• Bake in the pre-heated oven for 10 minutes, just until the cheese is melted. Turn the oven to broil and cook for 2-3 minutes until the cheese starts to bubble. Remove from the oven.
• Garnish with the tomatoes and the cilantro and serve.

CROCK POT WHITE QUESO DIP

Steps:

• Combine all your ingredients, except your tortilla chips, in a 4 quart slow cooker
• Cover and cook on high for 30-40 minutes and stir
• Recover and cook for an additional 15-30 minutes (this depends on how hot your slow cooker cooks), stirring occasionally
• When your cheese is completely melted and all ingredients are combined completely, serve with tortilla chips

TEQUILA QUESO FUNDIDO

Steps:

• Mix cheese, cornstarch, chili powder, and cumin in a large bowl until cheese is coated.
• Rub the inside of a saucepan with cut sides of garlic; discard garlic. Add tequila and bring to a simmer over medium. Immediately add cheese mixture a handful at a time, stirring constantly and waiting until cheese has melted and queso is smooth before adding the next handful, about 4 minutes. Stir in chiles, salt, and several grinds of pepper.
• Transfer queso to a serving bowl and top with cilantro. Serve immediately with warm tortillas. (To reheat queso, microwave in a microwavable bowl on high until melted, about 1 minute, stirring halfway through.)

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.

POBLANO RAJAS AND CHORIZO QUESO FUNDIDO

Steps:

• Heat the oil in a medium skillet over medium-high heat. Once hot, add the chorizo, cook for 4 to 5 minutes, breaking it into smaller pieces with a couple of spatulas or wooden spoons until crisp and brown. Remove from the heat and scrape into a bowl.
• Set a rack on upper third tier of the oven and preheat to 450 degrees Fahrenheit.
• Return the skillet to medium heat, add the butter and once it melts, add the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 6 to 7 minutes, until they have wilted and begun to brown around the edges. Add the poblano pepper strips, tomato, and salt, and cook for another 3 to 4 minutes. Remove from the heat and transfer to a bowl.
• Place shredded cheese in a gently oiled shallow baking dish that can comfortably hold it. Bake for 12 to 15 minutes, or until completely melted. Remove from the oven. Top with the crispy chorizo and poblano rajas mixture. Place back in the oven and bake for another 7 to 8 minutes, until cheese is oozing and browned along the edges and part of the top.
• Meanwhile, preheat a comal or large skillet over medium-low heat. Heat the tortillas, making sure they are not on top of each other, until completely warmed, puffed and slightly browned. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
• Remove the queso from the oven and place on the table along with the warm tortillas, ripe avocado slices, and salsa of choice, if desired. Let everyone assemble their tacos!

TEQUILA-SPIKED QUESO FUNDIDO

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook, crumbling it as you go, until browned. Remove from the skillet and drain on a paper towel-lined plate. Pour off any excess fat from the skillet.
• Add the onion and bell peppers to the skillet and cook over medium-high heat until the veggies begin to soften, about 5 minutes. Turn off the heat and stir in 1/4 cup of the tequila. Turn the heat back on and cook until the vegetables are golden brown, 2 to 3 minutes more. Remove from the heat and set aside.
• Meanwhile, stir the tomatoes and remaining 1 tablespoon tequila together in a small bowl and set aside to marinate for a few minutes.
• To build, cover the bottom of a medium ovenproof skillet with a third of the Monterey Jack and Cheddar. Add half of the chorizo, then another third of the cheese. Next, add as much of the veggie mixture as you'd like (you may have a little left over). Add almost all of the remaining cheese, the rest of the chorizo and then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
• Bake, starting to watch it 4 to 5 minutes in, until the cheese is totally melted, hot and slightly bubbling...but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)
• Drain the tomatoes.
• Remove the skillet from the oven and top with the spiked tomatoes and cilantro. Serve immediately with tortilla chips. It's best when piping hot! Wrap a cloth around the skillet handle so guests won't burn themselves.

MEXICAN QUESO FUNDIDO OR MEXICAN FONDUE

Steps:

• If using sausage: Cook sausage to release as much grease and oil as Drain well on paper towels and crumble or chop sausage. We like to grill the sausage outside and let the grease drip off. Plus you get rewarded with a smokiness!
• Meanwhile, in a microwave safe bowl or the removable crock of a small crock pot, heat beer for about 2 minutes or just to a simmer. Add half the cheese, stir well and microwave 1 minute. Add the rest of the cheese and microwave again until everything has melted completely. Stirring and checking at one minute intervals, of half minute if you have a powerful microwave.
• Add remaining ingredients, including chorizo if using, and return again to microwave for about 2 minutes, stirring after each minute.
• Serve with chips , tortillas, bread or veggies for dipping.