SLOW-COOKER QUESO
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
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.
TWO-INGREDIENT SLOW-COOKER QUESO DIP
Say hello to your new favorite party dip, made in a snap with pantry staples!
Provided by By Jessica Walker
Categories Appetizer
Time 2h5m
Yield 10
Number Of Ingredients 3
Steps:
- In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes.
- Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth.
- Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 138.5, Carbohydrate 25.4 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 0.4 g, ServingSize 1 Serving, Sodium 301.1 mg, Sugar 4.6 g
SLOW-COOKER CHILE CON QUESO
Provided by Katie Lee Biegel
Categories appetizer
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
- Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
- Serve with tortilla chips.
SLOW-COOKER QUESO
Provided by Food Network Kitchen
Categories condiment
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 5
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.
LAURIE'S CREAMY SLOW COOKER QUESO
After lots of tweaking trying to replicate my favorite Mexican restaurant's recipe, I came up with this masterpiece! It's quite addictive - just warning! And I think it turned out even better than my favorite restaurant's version. I'm confident this will become your go-to queso recipe. Enjoy!
Provided by Laurie
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 2h
Yield 16
Number Of Ingredients 16
Steps:
- Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
- Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 6.9 g, Cholesterol 38 mg, Fat 14.4 g, Fiber 0.7 g, Protein 8.2 g, SaturatedFat 8 g, Sodium 579.9 mg, Sugar 3.9 g
QUESO BLANCO AND BLACK BEAN SLOW COOKER DIP
Perfect for your next game day gathering, this recipe combines the great flavors of jalapeno and cheddar smoked sausage, black beans, and salsa verde. All it takes is a few simple steps to create a creamy, crowd-pleasing dip. If desired, garnish with jalapenos, tomatoes, cilantro, or a squeeze of fresh lime juice.
Provided by From the Kitchen at Johnsonville Sausage
Categories Trusted Brands: Recipes and Tips
Time 2h45m
Yield 8
Number Of Ingredients 12
Steps:
- In a large bowl, blend softened cream cheese and sour cream until smooth.
- Add diced sausage, black beans, shredded cheese, salsa, and garlic; mix gently to combine.
- Transfer to a 2-quart slow cooker. Cover and cook on LOW for 2 1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving.
- Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro, or a squeeze of fresh lime juice.
Nutrition Facts : Calories 555.4 calories, Carbohydrate 42.3 g, Cholesterol 69.7 mg, Fat 36.3 g, Fiber 5.8 g, Protein 16.6 g, SaturatedFat 14.9 g, Sodium 882.4 mg, Sugar 3.2 g
SLOW-COOKER BEEF BARBACOA NACHOS WITH QUESO
This mega mountain of nachos does not mess around. A crowd-ready feast, this serious meal consists of warmed chips layered with juicy beef barbacoa, refried beans and cheese, then topped with all manner of awesome-and yes, more cheese. Layer your chips just right, and each bite will be a perfectly proportioned masterpiece.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 8
Number Of Ingredients 15
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix Barbacoa ingredients. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 8 to 9 hours or until tender. Transfer beef to cutting board; shred with two forks. Reserve 2 cups shredded beef for nachos. Save remaining for another use.
- Heat oven to 400°F. Line large rimmed baking pan with foil.
- Spread half of chips evenly in pan. Sprinkle half of the Cheddar cheese over the chips; top with half of the refried beans and half of the barbacoa. Repeat layers. Bake 9 to 10 minutes or until hot and cheese is melted.
- Meanwhile, in 2-quart saucepan, heat Queso ingredients over medium-low heat. Cook until melted, stirring occasionally.
- Drizzle 1 cup of the queso over nachos. Sprinkle with Toppings. Serve immediately with extra queso on the side.
Nutrition Facts : Calories 690, Carbohydrate 36 g, Cholesterol 145 mg, Fat 4 1/2, Fiber 4 g, Protein 44 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 1 1/2 g
SLOW COOKER QUESO FUNDIDO
Make and share this Slow Cooker Queso Fundido recipe from Food.com.
Provided by Oshannon
Categories Mexican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
- Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
- While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
- When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
- Cut the queso quesadilla into small chunks.
- In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.
Nutrition Facts : Calories 7.7, Sodium 1, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 0.3
SLOW-COOKER SPICY QUESO DIP
Enjoy this spicy queso dip that's served with tortilla chips - a cheesy appetizer that's made in slow cooker.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 134, Carbohydrate 3 g, Fat 1/2, Fiber 1/2 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 377 mg
SLOW COOKER CHILI QUESO DIP
This recipe is easy to throw together and goes over great at potlucks. Doubling the recipe makes the perfect amount to fit in my 5-quart slow cooker. Turn up the heat by using hot salsa and jalapenos. Serve with tortilla chips.
Provided by Heather Santos
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 4h15m
Yield 20
Number Of Ingredients 7
Steps:
- Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
- Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
- Cook on Low, stirring occasionally, for 4 hours.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 6.1 g, Cholesterol 44.8 mg, Fat 13.5 g, Fiber 1 g, Protein 6 g, SaturatedFat 8.1 g, Sodium 410.8 mg, Sugar 1.6 g
QUESO BLANCO & BLACK BEAN SLOW COOKER DIP
Perfect your next game day gathering, this recipe combines the great flavors of jalapeno and cheddar smoked sausage, black beans and salsa verde. All it takes is a few simple steps to create a creamy, crowd-pleasing dip.
Provided by Taste of Home
Categories Appetizers
Time 2h10m
Yield 12 servings
Number Of Ingredients 9
Steps:
- In a large bowl, blend softened cream cheese and sour cream until smooth., Add diced sausage, black beans, shredded cheese, salsa and garlic; mix gently to combine., Transfer to a 2 quart slow cooker. Cover and cook on LOW for 2-1/2 hours, or until heated through, stirring every 30 minutes. Reduce heat to WARM to hold for serving., Serve with tortilla chips. If desired, garnish with jalapenos, tomatoes, cilantro or a squeeze of fresh lime juice.
Nutrition Facts :
SLOW COOKER TEXAS QUESO
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 4
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 CHICKEN QUESO
While this recipe didn't list the chicken in the ingredients it was in the title, so I listed the amount I would guess it would be. This came from Fantastic Slow Cooker Crockpot Recipes. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients into your slow cooker and heat for 5-8 hours on LOW.
- Next serve with tortilla chips and salsa.
Nutrition Facts : Calories 874.5, Fat 58.4, SaturatedFat 35, Cholesterol 239.3, Sodium 3840.3, Carbohydrate 29.1, Fiber 0.1, Sugar 18.2, Protein 57.2
LAURIE'S CREAMY SLOW COOKER QUESO
"After lots of tweaking trying to replicate my favorite Mexican restaurant's recipe, I came up with this masterpiece! It's quite addictive - just warning! And I think it turned out even better than my favorite restaurant's version. I'm confident this will become your go-to queso recipe. Enjoy!"
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Turn a slow cooker (such as Crock Pot(R)) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.
- Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.
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