Spicy Crock Pot Queso Cheese Dip 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.

SPICY ROTEL QUESO DIP RECIPE

Steps:

• In a large skillet, brown the ground sausage and onion over medium heat until the meat is no longer pink. Drain and return to the skillet.
• Add the jalapeños, water and taco seasoning to the cooked sausage and onions. Over medium-high heat and cook and stir frequently, until the liquid has evaporated.
• In a 4-quart (or larger) slow cooker, add the beef mixture, cubes of Velveeta cheese and the cans of Rotel.
• Stir well and cook on high until the cheese is completely melted, approximately 1-2 hours.
• Once the cheese has completely melted, turn the slow cooker on the Keep Warm Setting.
• Stir before serving.

SPICY CROCK POT QUESO (CHEESE DIP)

Steps:

• Crumble sausage and brown in skillet.
• Place Velveeta and Rotel into a crock pot and heat on high.
• Once sausage is browned, add it to the crock pot.
• Continue heating on high, stirring occasionally, until cheese has melted.
• Turn heat down to low, get out the tortilla chips and beer, and enjoy the ballgame.
• This recipe works as a sauce as well.
• If you are having a large get-together, I recommend doubling the recipe, it's usually the life of the snack buffet.

SLOW-COOKER SPICY QUESO DIP

Steps:

• In 2-quart microwavable casserole, mix milk and cheeses. Microwave uncovered on High 5 minutes, stirring every minute, until creamy.
• Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Cook onion and garlic in butter 3 minutes or until tender. Add tomato; cook 2 minutes longer. Stir in chiles.
• Stir vegetable mixture into cheese mixture until blended. Spoon dip into 2-quart slow cooker. Keep warm on Low heat setting up to 2 hours, stirring occasionally. Serve with tortilla chips.

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.

CROCK POT SPICY BEEF QUESO DIP

Steps:

• In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink.
• Drain and add jalapenos, water, and taco seasoning. Increase the heat to medium-high to cook, stirring frequently, until the liquid is evaporated. Remove from heat.
• In a 4 to 6 quart slow cooker add the prepared beef mixture, Velveeta, and Rotel.
• Stir well and cook on low until cheese is completely melted, 1 to 2 hours.
• Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

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.