Time: 1 hour 35 minutes
Complexity: easily
Servings: 8

This cheesy dip is Mexico's answer to European fondue. The slow cooker doubles as a cooking pot, keeping the chili con queso, or simply queso, warm on the table while you chat with friends and leisurely dip tortilla chips into the thick, cheesy sauce.

Ingredients:

• 450 g processed cheese (such as Velveeta), cut into large cubes
• 450 g grated pepper jack cheese (about 4 cups)
• 2 cups whole milk
• 1 tsp ground cumin
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

processed cheese, pepper jack cheese, cheese sauce, milk, tortilla chips, cumin

We recommend

Preparation:

Step 1
• Combine processed cheese, pepper jack, milk, and cumin in a small slow cooker. Cook on low for 1.5 hours.
Step 2
• Remove the lid and stir thoroughly until smooth. If the queso is still lumpy, cover and continue cooking over low heat, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker running. Serve the queso with chips.

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