Slow-Cooker Queso

Name: Slow-Cooker Queso
Prep time: 10 min
Total time: 2 h 10 min
Yield: Makes 4 cups
Ingredients: 8 ounces pepper Jack cheese, shredded (2 cups); 4 ounces American cheese, shredded (1 cup); 2 teaspoons cornstarch; 1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel; 1 (12-ounce) can evaporated milk; Kosher salt; Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

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On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.

By Riley Wofford

Martha Stewart Living, January/February 2020

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Recipe Summary

prep:

10 mins

total:

2 hrs 10 mins

Yield:

Makes 4 cups

Ingredients

8 ounces pepper Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
2 teaspoons cornstarch
1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel
1 (12-ounce) can evaporated milk
Kosher salt
Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

Directions

Step 1
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.

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Step 2
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.

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Slow-Cooker Queso

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Slow-Cooker Queso

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Slow-Cooker Queso