Slow Cooker Queso




1 can Rotel, drained

12 oz Salsa Verde, we used Double Take Salsa

2 (8 oz.) cream cheese, full fat

3/4 lb Cheddar Cheese block, cut in 1 inch cubes

3/4 lb Monterry Jack Cheese, cut in 1 inch cubes

1 Tbsp. of chopped jalapenos – you can use fresh or from a jar

1/2 cup chopped cilantro

3/4 cup whole milk



Dump everything in the slow cooker. Cover and cook on high for 30 minutes. Remove lid. Stir everything and cover and cook for an additional 15 min. *If you prefer your queso runnier add a couple splashes of milk until desired consistency.

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