Spicy Slow Cooker Queso (Printable Version)
Hearty, creamy queso with fresh jalapeños, cheddar, and gouda. Perfect for sharing at gatherings or family nights.
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# Ingredients:
→ Vegetables & Aromatics
01 -
1 jalapeño pepper, ribs and seeds removed, finely chopped
02 -
1/2 poblano pepper, ribs and seeds removed, finely chopped
03 -
1 shallot, peeled and finely chopped
04 -
2 garlic cloves, peeled and minced
→ Cheese
05 -
8 oz sharp cheddar cheese, shredded
06 -
4 oz gouda cheese, shredded
07 -
4 oz cream cheese, cubed
→ Other
08 -
1 tablespoon cornstarch, mixed with 1 tablespoon water
09 -
1 1/2 cups half and half
# Steps:
01 -
Remove ribs and seeds from jalapeño and poblano peppers. Peel the shallot and garlic.
02 -
Finely chop the jalapeño, poblano, shallot, and garlic using a knife or mini chopper.
03 -
Place shredded cheddar, gouda, cubed cream cheese, chopped vegetables, cornstarch slurry, and half and half into the slow cooker.
04 -
Set the slow cooker to high. Cook for approximately 2 hours, stirring every 20-30 minutes until fully melted and smooth.
05 -
Serve warm with chips or as a topping for Tex-Mex dishes.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of milk or in the microwave in short intervals, stirring each time.
02 -
Shred cheese by hand for the best melting results.
03 -
Use a nonstick spray or slow cooker liner for easier cleanup.
04 -
After cooking, use the 'keep warm' setting, stirring occasionally to maintain smooth consistency for up to 2-3 hours.