Description
This creamy Crockpot Queso recipe combines a blend of American and Mexican cheeses with fire-roasted tomatoes, jalapenos, and aromatic spices, slow-cooked to perfection for a smooth and flavorful dip. Perfect for parties or game day, this queso is easy to make and best served warm with chips, vegetables, or crackers.
Ingredients
Scale
Cheese and Dairy
- 1 pound white American block-style cheese, cubed
- 1 pound yellow American block-style cheese, cubed
- 1 pound Velveeta Queso Blanco cheese, cubed
- 7 ounces Supremo Mexican Blend cheese, shredded
- 24 ounces whole fat evaporated milk (or unsweetened condensed milk)
Vegetables and Herbs
- 30 ounces fire-roasted diced tomatoes with green chiles (such as Rotel or chunky salsa)
- 1 whole lime, juiced
- ½ bunch fresh cilantro, chopped
- 2 jalapeno peppers, seeded & ribs removed, diced
- ½ yellow onion, diced
Pantry and Spices
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon chili powder (optional)
Instructions
- Prepare Crockpot: Spray a large crockpot with nonstick cooking spray and set it to high heat to get ready for cooking the queso.
- Combine Main Ingredients: Add the fire-roasted diced tomatoes, evaporated milk, lime juice, all cheeses, and chopped cilantro into the crockpot bowl and mix thoroughly to combine.
- Cover Crockpot: Place the lid securely on the crockpot to maintain heat during initial mixing and early warming stages.
- Sauté Vegetables: In a medium skillet over medium heat, add olive oil, diced onions, and jalapeno peppers. Cook, stirring occasionally, until the vegetables become tender and translucent, about 3 to 4 minutes.
- Add Spices to Vegetables: Stir in ground cumin, crushed red pepper flakes, and optional chili powder into the skillet. Cook and stir continuously for an additional 30 seconds to toast the spices and enhance their flavor.
- Mix Vegetables with Cheese Base: Transfer the sautéed vegetable and spice mixture into the crockpot with the cheese blend and stir well to combine evenly.
- Melt the Cheese: Replace the crockpot lid, leaving it slightly ajar for venting. Stir the mixture several times over the next 30 minutes until all the cheese is completely melted and the queso is smooth.
- Keep Warm and Adjust Consistency: Lower the crockpot temperature to warm. Stir the queso every 15 to 20 minutes to prevent sticking or separation. Add a splash of evaporated milk if the queso thickens too much during warming.
- Serve: Transfer the warm queso to a serving bowl and enjoy with your favorite chips, vegetables, or crackers.
Notes
- To reduce spice, remove jalapeno seeds and ribs completely or substitute with milder peppers.
- If you prefer a thinner queso, add extra evaporated milk gradually while cooking.
- Use a block-style cheese for better melting results compared to pre-shredded cheeses which may contain anti-caking agents.
- This queso can be kept warm in the crockpot for several hours, but stir regularly to maintain smooth consistency.
- For a smoky flavor, substitute fire-roasted diced tomatoes with a smoky chipotle salsa.
