Slow Cooker Tex Mex Queso Food

SLOW COOKER TEX-MEX QUESO

Steps:

• In a large skillet preheated to medium-high heat add the olive oil. Saute the onion and green pepper until softened about five minutes. Stir in the cumin, paprika, and garlic powder. Continue to cook for another minute.
• Spray your slow cooker with non-stick cooking spray. Scrape the onion-pepper mixture into the slow cooker followed by the diced tomatoes, velveeta, and milk. Cook on high for 1 hour or low for 2 hours.
• Next, stir in the black beans, cilantro, and hot sauce until well combined. Add in the shredded Mexican cheese and stir to combine. Once melted either keep the queso in the slow cooker or pour the queso into a serving bowl and top with garnishes and serve with tortilla chips.

SLOW COOKER TEXAS QUESO

Steps:

• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Mix chicken with seasoning and flour in slow cooker.
• Stir in all remaining ingredients except the shredded cheese; cover with lid.
• Cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).
• Stir just before serving.
• Top with the shredded cheese.
• Serve over rice and garnished with fresh green onions and cilantro.

TEX MEX SLOW COOKER TACOS

Steps:

• Remove skin and cut breasts into 2 pieces.
• Dump all ingredients but the chicken into the crock pot and stir.
• Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
• Chicken should be falling off the bone, remove from pot and shred.
• serve with tortillas or use in enchiladas!

TEX-MEX CHILE CON QUESO

Steps:

• Saute onions in olive oil with a pinch of salt and pepper over medium-low heat for 8-10 minutes, stirring frequently, until they begin to brown. Add garlic cloves and cook an additional 1-2 minutes until garlic becomes translucent. Set aside.
• Now, a critical step. We're going to prepare a roux, and if you screw this up, your dip either won't thicken properly or will have a funky grainy texture. So, be careful. In a 2 qt saucepan, melt butter gently over low heat. We don't want the butter to brown, so just be patient and melt it slowly. Add your flour, turn the heat up just a smidge until the roux begins to bubble ever so slightly, and using a whisk stir constantly for about a minute.
• Next, add about a half cup of milk and continue whisking until the roux is fully incorporated and dissolved. Add the rest of your milk and continue whisking, now over medium-low to medium heat, for about 8-10 minutes until your mixture thickens nicely.
• Back the heat down a hair. Add your chipotles or jalepeños, about half the cumin, the onion and garlic mixture, the mild green chiles. Stir to thoroughly incorporate and heat through. Add a pinch of salt and pepper.
• Now to add the cheese: Don't add it all at once, otherwise it won't melt properly and you'll wind up with a grainy, stringy mess. Instead, add a small handful and stir until that bit is fully melted. Repeat this process until you've fully incorporated all your cheese and your concoction is thick and creamy.
• Finally, you can adjust the seasonings to your liking. Not smoky enough? Add more cumin. Not enough heat? You can add another chipotle/jalepeño or you can cheat and just add a few drops of your favorite hot sauce. Serve immediately as a side for quesadillas, a topping for enchiladas, or simply with some warm tortilla chips as a party dip.