Slow Cooker Queso

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6Made this recipe

Serves: 8-10

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes


8 ounce block sharp cheddar cheese

4 ounce block Monterey Jack cheese

8 ounce block American cheese

2 tablespoons cornstarch

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon white pepper

2 (12-ounce) cans evaporated milk

2-4 teaspoons hot sauce, to taste

1 tablespoon - 1/4 cup diced jalapeños, use more or less depending on desired hotness


01Grate cheddar and Jack cheeses on large holes of box grater (Pre-shredded cheese not recommended.) Cut American cheese into small cubes.
02In 3-quart slow cooker add cheeses, cornstarch, garlic powder, onion powder, dry mustard, and white pepper; toss to evenly coat cheese with dry ingredients.
03Stir in evaporated milk and add hot sauce to taste.
04Cover and cook on low for 1 hour 30 minutes; whisk until smooth. Stir in jalapeños to taste. Reduce to warm setting and serve with tortilla chips.

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