Crock Pot Chile Con Queso
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 cup chicken broth
- 4 ounces cream cheese
- 1 tablespoon cornstarch
- 1 tablespoon minced chipotle chile (omit for a milder chile)
- 1 teaspoon minced garlic
- 1⁄4 teaspoon pepper
- 2 cups shredded monterey jack cheese
- 1 cup shredded American cheese (deli-style block cheese)
- 1 (10 ounce) can diced tomatoes with green chilies, drained (can substitute 1 1/4 cups diced tomatoes plus one minced jalapeno, drained)
directions
- Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined.
- For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
- For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2‐quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker.
- Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.).
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!