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- 3 cans (4.5 ounceeach) chopped green chiles, such as Old El Paso
- 1 teaspoon ground cumin
- 1 package (8 ounce) cream cheese, cut into 1-inch cubes
- 10 ounce white or regular American cheese loaf, cut into cubes
- 1 can refrigerated soft breadsticks, such as Pillsbury
- 1 cup finely shredded sharp Cheddar cheese
- 1 tablespoon dried Mexican or regular oregano leaves
1 In 2-quart saucepan over medium to low heat, place green chiles and cumin. Slowly add cream cheese and American cheese, gently stirring and cooking until melted. Pour queso into warming dish or small slow cooker set on low heat setting to keep warm.
Heat oven to 375 degrees F. Unroll dough onto lightly floured work surface. Separate dough into breadsticks. Cut each breadstick in half crosswise and then in half lengthwise to make 4 strips.
Sprinkle cheese and oregano on each dough strip; gently press cheese and oregano into dough. Twist each strip; place on ungreased cookie sheet.
Bake 11 to 13 minutes or until brown and crisp. Serve breadsticks with warm dip.
Calories Per Serving222
Folate equivalent (total)80µg20%
- cooking spray
- 1 pound processed cheese (such as Velveeta®), cubed
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10 ounce) can diced tomatoes with green chiles (such as Rotel®)
- 1 (5 ounce) can evaporated milk
- ½ cup sour cream
- ⅓ cup 2% milk
- ⅓ (8 ounce) package cold cream cheese, cubed
- 1 tablespoon vegetable oil
- 1 poblano pepper, seeded and chopped
- ½ yellow onion, chopped
- 2 small jalapeno peppers, seeded and chopped
- ⅓ cup canned chopped green chiles
- 2 teaspoons garlic, minced
- 2 tablespoons chopped fresh cilantro
- ½ cup Mexican-style shredded four-cheese blend
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.
Chili con queso - no plastic flavor or waxy texture
Chili con queso has fallen on hard times often it's just Ro-tel Diced Tomatoes & Green Chilies mixed with Velveeta, microwaved, and stirred.
We wanted to keep the simplicity, but ditch the plastic flavor and waxy texture. We started with a base of chicken broth, cream cheese and cornstarch to help stabilize the cheese and prevent it from breaking.
For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro-tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chili.
This dip tasted best when made with block cheese that we shredded ourselves you can find block American cheese at the deli counter. Pre-shredded cheese will work, but the dip will be much thicker. If you prefer a mild chili con queso, omit the chipotle. Serve with tortilla chips or pita chips
Chili con queso
Start to finish: 1 to 2 hours
1 cup chicken or vegetable broth
1 tablespoon minced canned chipotle chili in adobo sauce
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8 ounces Monterey Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies, drained
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until well combined.
For 1 1/2- to 5-quart slow cooker Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
For 5 1/2- to 7-quart slow cooker Transfer mixture to 1 -quart souffl dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
Whisk dip until smooth, then stir in tomatoes. Serve. (Dip can be held on warm or low setting for up to 2 hours. Adjust consistency with hot water as needed, adding 2 tablespoons at a time.)
Nutrition information per serving: 223 calories 161 calories from fat 18 g fat (11 g saturated 0 g trans fats) 55 mg cholesterol 647 mg sodium 5 g carbohydrate 1 g fiber 2 g sugar 11 g protein.
1. Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
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This 7-Ingredient PEI Lobster Roll is an East Coast Classic
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HOW TO MAKE QUESO DIP
Want a printable recipe? Scroll down below for the step-by-step recipe.
- PREP: Start by spraying the inside of your slow cooker with nonstick cooking spray.
- BROWN MEAT: Brown the ground beef over medium heat until meat is cooked through drain. Add taco seasoning and water according to package directions. Cook until all liquid has been evaporated and remove from heat.
- COOK: Add the meat, cheese, and Rotel to the slow cooker. Stir well and cook on low until cheese is completely melted (about an hour – hour and 30 minutes). Keep the slow cooker set to warm to serve during your party and serve with tortilla chips. Enjoy!
How to make Chili Cheese Dip:
- Velveeta &ndash 2 pounds
- Chili &ndash 2 can (I use Hormel)
- Sour cream &ndash 16 oz. container
- Fire-roasted green chiles &ndash 7 oz. can
- Bacon &ndash 6 slices bacon (cooked and crumbled)
- Add everything to the slow cooker.
- Place the lid on the slow cooker and cook on HIGH for 2.5 hours, stirring occasionally.
- Serve with tortilla chips.
If your slow cooker has a brown or sauté function, turn it on to that setting. Add the oil and heat until it shimmers, then add the onion, garlic, jalapeño and salt.
Cook for 3-4 minutes, stirring frequently, until the onion is starting to soften and the vegetables are fragrant.
Add the tomatoes and cook for 1 minute more.
If your slow cooker doesn't have a brown function, brown the vegetables in a medium skillet or sauté pan on the stovetop over medium heat, then scrape them into the slow cooker.
Add the shredded cheese, cream cheese and milk to the slow cooker and stir to combine all the ingredients.
Close the slow cooker and cook on low for 1 1/2 hours.
Stir well, and add more milk 2 tablespoons at a time if needed.
Top with chopped cilantro, if desired, and serve. The queso can be kept warm in the slow cooker using the warm function for at least 3 hours — stir periodically if the dip starts to thicken.
Spicy Chorizo: Remove 1/2 pound fresh chorizo sausage from its casings and brown with the onion, garlic and jalapeño.
Roasted Chili: Add 1 4-ounce jar chopped chilies (hot or mild, your choice) to the slow cooker with the tomatoes.
Veggie Fiesta: Add 1/2 cup drained, rinsed white beans and 4 cups well-rinsed chopped fresh spinach (from about 1 small bunch) to the slow cooker with the tomatoes.
Slow Cooker Queso Blanco
Spicy, cheesy, and totally delicious, this easy Slow Cooker Queso Blanco is what you want to be serving at your next party! Just a handful of ingredients and you’re on your way to your new favorite dip!
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I hope you are as excited to be seeing a slow cooker recipe as I am to be sharing one! This is prime slow cooker season for me right now. I rely so heavily on my slow cooker for holiday entertaining, parties, game day celebrations, and of course dinner.
I’ve been focusing so much on holiday sweets and treats that I’m sure you are all excited to see something savory today. I am SO excited to be sharing this dip because it is pretty much my most favorite thing ever. And it’s not just me…I had to keep the boys away with a stick because the smell coming from this slow cooker is out of this world.
This recipe uses a 2 quart slow cooker – this is one of the small ones. A 2 quart will even allow you to double the recipe should you want to.
Today I’ve got something special for you. A recipe that features my favorite ingredient, cream cheese, and is just bursting with spicy, authentic flavor. It goes great with chips, of course, but I encourage you to think “outside the bag” and start thinking “inside the box” for some great dipping partners.
Serve this flavorful and cheesy Slow Cooker Queso Blanco at your next party and you will see your guests congregating in one specific area…maybe you should go ahead and double the recipe, cause trust me, this dip will disappear. Feed the crowd.
I always stock my freezer with exciting and delicious products from José Olé. My boys (and by boys I most definitely am including my husband) are the BIGGEST fans of the taquitos. Reece and I prefer the José Olé Beef Taquitos while Bryce and Chris are fans of the José Olé Chicken and Cheese Flour Taquitos. But to be perfectly honest, I wouldn’t say no to any of their delicious frozen snacks.
A quick trip to the oven and you’ve got a tasty, hot, and filling snack – the perfect solution for hungry people. For parties, I will bake up several boxes and then put out about one-third of them at a time. I turn my oven to the warm setting and then when the platter is starting to look sad, I take a quick trip to the kitchen for a refill. The taquitos stay perfectly crispy and hot and everyone is happy.
Not only are their snacks ideal for after-school, but they make a mean party platter in just minutes. I love serving up a variety on a platter and put a bowl of this spicy queso blanco right in the center. It just looks so festive and fun! Just Say Olé!!
Slow Cooker Queso Verde
I&rsquove tried to make this Slow Cooker Queso Verde for months. Finding white Velveeta cheese was not easy. After searching every store in town, I found out that Walmart is the only store in my area to carry it.
I order queso dip at every Mexican restaurant I can find, and get a little upset when it isn&rsquot offered. This recipe makes a huge batch, so invite all your friends over!
When I make cheese dip with Velveeta, I do not like it thick. I like to add a good amount of milk in addition to the salsa and sour cream. I used Herdez salsa verde for this recipe, it has a great consistency for this.
This is the type of recipe that would be great to bring to a pot luck! It will disappear in a hurry! I made my usual homemade corn chips to serve with this dip, SOO delicious. Be sure to save this recipe for later, it will be great for your next party.
What do you need to make green chili queso?
- fresh jalapeños
- diced tomatoes with green chilies (drained)
- evaporated milk/ milk
- chopped cilantro
What kind of cheese do I need to use to make queso?
There are a few different kinds that you can use. I like to use freshly grated (more on that in a minute) equal parts Oaxaca, cheddar, and Monterey Jack cheese. Oaxaca cheese gives this cheese dip that nice stretch that makes my heart pitter-patter. Cheddar gives it that beautiful golden sunshine color and adds flavor. Finally, Monterey Jack is mild, melts beautifully, and helps balance out the other two kinds of cheese I mentioned earlier.
What does the cornstarch do for homemade queso dip?
Cornstarch plays a two-part role in this queso recipe:
- it keeps the freshly shredded cheese from sticking together in one big lump
- it helps thicken the queso without having to make a flour and butter sauce (which just doesn’t make smooth queso, IMHO)
Is evaporated milk the same thing as condensed milk?
In the U.S., unsweetened condensed milk is more commonly called evaporated milk. It is basically milk that is reduced down into a thicker consistency. It’s important to note that condensed milk (or evaporated milk) that we’re referring to is different from sweetened condensed milk, which, as the name suggests, is sweetened. Be sure to buy unsweetened condensed milk for this recipe.
Recipe: Green Chile and Sausage Queso
Can you throw a party in San Antonio without serving queso? Let&rsquos not find out. Let&rsquos just serve this goodness.
1/2 pound tomatillos, husked, washed and quartered
1/2 cup roasted, salted pumpkin seeds
3 ounces hot Italian sausage meat (2 links, casings removed)
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar
1/4 (8-ounce) block cream cheese, cut into pieces
1 16-ounce block Kraft Velveeta, cut into cubes
Instructions: Start by roasting the peppers until blackened. You can do this on a grill, in the oven under the broiler or by placing peppers directly on the flame on a gas stove. Once blackened all over, place the peppers in a bowl and cover that with plastic wrap or a towel to cool, about 10 minutes. With gloves, rub the skins off, then stem the peppers, removing the seeds from the poblanos. Roughly chop them and add them to a food processor or blender.
Add the remaining salsa ingredients and blend, scraping down the sides as needed, until smooth. Set aside.
In a nonstick skillet, cook the sausage meat over medium until well browned, breaking it up as you stir to keep the sausage from forming large clumps. Set aside.
In a large, microwavable bowl, add the cheeses, the salsa and the sausage (with as little grease as possible) and give that a quick mix. Place the bowl in the microwave on high and heat in 2-minute increments, stirring well in between, until all the cheese has melted and combined and the queso is smooth, about 10 minutes. Either consume the queso right away or place the queso in a slow cooker on high.
Per serving: 191 calories, 14 g fat (8 g saturated fat), 44 mg cholesterol, 750 mg sodium, 7 g carbohydrates, 1 g dietary fiber, 3 g sugar, 11 g protein