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Appetizer & Snack

Slow Cooker Queso

On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive.

Ingredients :

    8 ounces pepper Jack cheese, shredded (2 cups)
    4 ounces American cheese, shredded (1 cup)
    2 teaspoons cornstarch
    1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel
    1 (12-ounce) can evaporated milk
    Kosher salt
    Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving

Direction :

    In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
    Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.