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Slow-Cooker Queso

Slow-Cooker Queso

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

Cooking Directions

    • 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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    • 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.