Best Queso Con Tequila Crock Pot Recipes

QUESO CON TEQUILA

Queso con Tequila image

Provided by Sandra Lee

Time 4h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 cup chunky salsa
1/2 cup tequila
2 cups shredded Mexican cheese
2 cups Monterey jack cheese
4 ounces cream cheese
1/2 cup sour cream
1/4 cup freshly chopped cilantro leaves

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.

CREAMY CROCK POT QUESO BLANCO

Creamy Crock Pot Queso Blanco image

This is my take on Queso Blanco. When I was making some, following a recipe, I didn't feel it was creamy enough so I added cream cheese. The result was a wonderfully creamy, spicy white cheese dip for tortilla chips that my family and neighbors just loved! Best of all, it can be made in a crock pot. (Cooking time may vary depending on how quickly your crock pot heats up.)

Provided by Me Mr. Jones

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups monterey jack cheese, shredded (tightly packed)
1 -8 ounce brick cream cheese
1 tablespoon chopped onion
1 -2 teaspoon chopped jalapeno (adjust to taste)
2 -4 teaspoons cumin (adjust to taste)
1/4 cup milk

Steps:

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

Nutrition Facts : Calories 166.9, Fat 13.6, SaturatedFat 8.5, Cholesterol 40.1, Sodium 222.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 10.1

SLOW COOKER TEXAS QUESO

Slow Cooker Texas Queso image

Provided by Food Network

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

Two 16-ounce packages processed cheese, such as Velveeta, cut into 1-inch cubes
Two 10-ounce cans tomatoes with chilies, such as Rotel Original
Tortilla chips, for serving
Flour tortillas, for serving

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 QUESO

Slow-Cooker Queso image

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.

Provided by Riley Wofford

Categories Food & Cooking Slow Cooker Recipes

Time 2h10m

Yield Makes 4 cups

Number Of Ingredients 7

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

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.

SLOW-COOKER QUESO

Slow-Cooker Queso image

Provided by Food Network Kitchen

Categories condiment

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

1 pound processed cheese (such as Velveeta), cut into large cubes
1 pound pepper jack cheese, shredded (about 4 cups)
2 cups whole milk
1 teaspoon ground cumin
Tortilla chips, for serving

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.