Directions
- 1Dice Ingredients: Finely dice the Serrano pepper, Poblano pepper, yellow onion, tomato, garlic cloves, and chipotle pepper.
- 2Combine Ingredients: In a slow cooker or a pot on the stove, add the evaporated milk, corn starch, diced Serrano pepper, diced Poblano pepper, diced yellow onion, diced tomato, minced garlic cloves, cumin, Monterey Jack cheese, white cheddar slices, and diced chipotle pepper.
- 3Cook: Set your slow cooker or stove to low heat. Stir the mixture occasionally and let it cook for 1 hour until the queso is smooth and creamy.
- 4Serve: Once the queso is ready, give it a good stir and serve hot with your favorite chips or as a topping.
Ingredients
- 1 can Evaporated Milk
- 2 tablespoons Corn Starch
- 2 tablespoons Serrano Pepper
- 2 tablespoons Poblano Pepper
- 2 tablespoons Yellow Onion
- 1 tablespoon Tomato
- 3 Garlic Cloves
- 1 teaspoon Cumin
- 8 oz Monterey Jack
- 4 slices White Cheddar
- 1 Chipotle Pepper
Equipment
slow cookerpotstove
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