Lunch: Slow-Cooker Queso
Recipe by Lindsay Funston When Tex-mex makes you say "Oh hell yes.
Ingredients
16 oz. Velveeta
1/2 c. cotija, plus more for garnish
1 c. whole milk
2 jalapeños, 1 minced and 1 sliced
2 cloves garlic, minced
2 tsp. paprika
1 tsp. cayenne
1 tsp. kosher salt
Fresh cilantro, for garnish
Tortilla chips, for serving
Instructions
In a slow-cooker, combine Velveeta, cotija, whole milk, the minced jalapeño, garlic, paprika, cayenne, and salt.
Cook on high for 1 hour or low for 2 hours, until bubbly.
Garnish with fresh cilantro, cotija, and remaining sliced jalapeño. Serve with tortilla chips.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
