Slow Cooker Queso Dip
By lorik
Ingredients
- 1/2 cup packed fresh cilantro leaves
- 1/2 small red onion, roughly chopped
- 2 tablespoons chopped pickled jalapeno, optional
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- One 12-ounce domestic lager beer, such as Budweiser
- 1/4 cup whole milk
- 4 cups shredded Monterey Jack cheese
- Sprinkle of chipotle powder, optional
- Tortilla chips, for serving
Details
Servings 3
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com
Preparation
Step 1
Put the cilantro, onions and pickled jalapeno if using on a cutting board, and chop them into a rough mixture.
Melt the butter in a large saucepan over medium heat. Add the flour, and stir until it is absorbed. Pour in the beer and milk; whisk constantly until the mixture comes to a simmer and thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat, and stir in the Monterey Jack until completely melted and smooth.
Transfer the queso dip to a warmed serving dish, a fondue pot or a small slow cooker set to warm or low. Sprinkle the cilantro mixture on top, and sprinkle with a little chipotle powder if using. Serve with tortilla chips.
Cook's Note: For a smooth, melted queso, be sure to use preshredded cheese.
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