There’s nothing quite like dipping into a warm, melty queso––especially when it’s fuss-free and made in a slow cooker. This Sizzling Southwest Slow Cooker Queso ticks all the boxes: creamy, comforting, and perfect for feeding a crowd. Gather your favorite tortilla chips, and let’s get started!
Ingredients
- 1 pound white American cheese, cubed
- 1 cup shredded pepper jack cheese
- 1 (10-ounce) can diced tomatoes and green chiles (drained)
- 1 jalapeño, seeds removed and finely chopped (optional for extra heat)
- 1/2 cup milk (add more if needed for desired consistency)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
Instructions
Place the cubed American cheese, shredded pepper jack, diced tomatoes and green chiles, and jalapeño (if using) into your slow cooker. Pour in the milk and sprinkle over the cumin and chili powder. Stir everything gently to combine the ingredients.
Cover the slow cooker and set it to low heat. Let the queso cook for about 1 hour, stirring once or twice to keep the cheese melting evenly. After an hour, remove the lid and give it a good stir to incorporate any unmelted chunks of cheese.
If the queso seems too thick, add a splash more milk until you reach the perfect dipping consistency. Season with salt and pepper, then let it cook for an additional 10-15 minutes on low, uncovered, so flavors mingle and deepen.
When you’re satisfied with the texture, switch the slow cooker to warm, grab your favorite chips, and get ready to dive into a luxurious pool of cheesy goodness.
This recipe is a hit for game days, potlucks, or whenever you’re craving something spicy and comforting. If you’d like a milder version, swap the pepper jack for Monterey Jack, and skip the jalapeño. For extra flair, stir in cooked chorizo or shredded chicken.
Whether you’re watching your sodium or just prefer a different flavor, feel free to adjust the seasoning to your liking. Dig in and enjoy this easygoing crowd-pleaser––it’ll keep everyone happily dunking the night away!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
