Pioneer Woman Slow Cooker Queso
Directions
- 1In your slow cooker, combine the white American cheese, shredded pepper jack cheese, half-and-half, finely chopped garlic, finely chopped jalapeño, and ground black pepper. Give the mixture a thorough stir to ensure everything is well incorporated.
- 2Cover the slow cooker and set it to high. Allow the queso to cook for 50 minutes; remember to stir the mixture once at the halfway mark to keep the cheese from sticking and burning.
- 3Once 50 minutes have passed, open the slow cooker and stir in the drained green chilies thoroughly into the hot cheese mixture.
- 4Carefully transfer the hot queso into a serving bowl. Garnish the top generously with freshly diced tomatoes, chopped cilantro, and slices of fresh jalapeños.
Ingredients
- 12 oz white american cheese
- 4 oz pepper jack cheese, shredded
- 2/3 cup half-and-half
- 1 clove garlic, chopped
- 1 whole jalapeño pepper, chopped
- 1/2 tsp ground black pepper
- 4 oz green chilies, drained
- diced tomatoes (optional)
- chopped cilantro (optional)
- sliced fresh jalapeño (optional)
Equipment
slow cookerserving bowl
Tips
- Control spice by reducing or increasing jalapeños to your taste preference.
- Prevent separation by regular stirring to keep the cheese mixture smooth and avoid sticking.
- Try using different cheeses like mozzarella or gouda to explore new flavors.
- For more developed flavors, cook on low for up to 2 hours instead of high.
- Add a small amount of beer for richer flavor just before serving.
- It is best to shred your own cheese; pre-shredded cheese often contains anti-caking agents that can affect smoothness.
- If the queso becomes too thick, thin it by stirring in a small amount of milk or cream.
- If the queso separates, reduce the heat and add a spoonful of lemon juice, then stir vigorously.
- If using sliced white American cheese from the deli, stack the slices about 1/2-inch high, then dice them for quick melting.
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