Crockpot Queso Blanco
User Reviews
4.5
Crockpot Queso Blanco
Description
This queso blanco blends Swiss and Monterey Jack cheeses with green chiles, black pepper, butter, and heavy cream in a slow cooker for gradual melting and emulsification. Fried, chopped bacon adds a salty, crisp texture contrast. The slow cooking process produces a creamy, velvety dip where each ingredient integrates harmoniously, highlighted by the gentle heat and flavor from the green chiles.
Chopping fresh tomatoes and cilantro as toppings adds brightness and color, balancing the richness of the cheese and bacon. It's a versatile dip to accompany casual gatherings or snacks, served warm directly from the crockpot with chips or crackers.
Precooking the bacon is important for texture and flavor. Recipes can scale by doubling or tripling quantities for larger groups, using a suitably sized slow cooker. Adjust spiciness by adding jalapeños or serrano peppers. Leftovers keep refrigerated up to 5 days or freeze for 3 months. Reheat gently either in microwave or stovetop for best consistency, thawing frozen dip overnight first.
Ingredients
- 4 ounces swiss cheese shredded or cut into cubes, 115 g
- 4 ounces Monterey jack cheese shredded or cut into cubes, 115 g
- 4 ounces green chiles chopped
- ¼ cup Bacon fried, chopped
- 3 tablespoons heavy cream
- 1 tablespoon butter unsalted
- ½ teaspoon black pepper ground
Toppings
- 1 small tomato chopped
- 2 tablespoons cilantro chopped
Instructions
- Add all the ingredients to a slow cooker, no need to mix anything yet. Cook on high for 45 minutes or on low for 1 hour and 15 minutes.
- Stir everything together with a spoon and continue cooking on low for another 15 minutes.
- Top with chopped tomatoes and chopped cilantro and serve with tortilla chips or crackers.
Notes
- Cook bacon fully before adding to the slow cooker for best texture and flavor.
- Make larger batches by doubling or tripling ingredients and using a larger slow cooker.
- Increase heat by adding diced jalapeño or serrano peppers to the slow cooker with other ingredients.
- Store leftovers in an airtight container in the fridge up to 5 days or freeze up to 3 months.
- Reheat frozen queso by thawing overnight, then warming on medium heat or in the microwave, stirring regularly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 355kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 420mg | 18% |
| Potassium | 142mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 7mg | 8% |
| Calcium | 476mg | 48% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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