Ingredients
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12 ounces white American cheese, cut into cubes
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4 ounces pepper jack cheese, shredded
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1½ cups half-and-half or whole milk
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2 garlic cloves, chopped
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4 ounces green chiles, drained
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1 large tomato, seeded and diced
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¼ cup cilantro, chopped
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Kosher salt and pepper, to taste
Instructions
Place the white American cheese, pepper jack cheese, half-and-half (or milk), and garlic into a slow cooker.
Cook on high for about 45 minutes, or until the cheese is fully melted. Stir well until smooth.
2. Add the Fresh IngredientsAdd the green chiles, diced tomato, and chopped cilantro.
Stir to combine and allow the dip to heat through for about 10 minutes.
3. Serve WarmKeep the queso on the “warm” setting while serving so it stays smooth and dippable.
Serve with tortilla chips, nachos, tacos, or vegetables.
Notes
If the Queso is Too Thick
Keeping the slow cooker on warm helps prevent the cheese from solidifying. If it becomes too thick, add a few tablespoons of milk at a time until you reach your desired consistency.
Avoid Pre-Shredded Cheese
Pre-packaged shredded cheese often contains anti-caking agents, which can prevent it from melting smoothly. Freshly shredded cheese works best.
Where to Find White American Cheese
You can usually find it at the deli counter of most grocery stores.
No Slow Cooker?
You can easily make this on the stovetop. Simply melt the cheeses with the milk in a large saucepan over low to medium heat, stirring frequently, then add the remaining ingredients.
