Martha Stewart’s queso recipe on YouTube is a quick, easy dump and go recipe to make in a slow cooker. This can be kept plugged in to maintain its cheesiness and kept warm while dipping tortilla chips into. This is the perfect type of queso that I like which is with substance. It’s a perfect gameday appetizer to have and make especially for football season. Also, this would be a great recipe for Tex Mex night when making nachos too. I love queso so this would be a great recipe to make in general for any day that I am craving something cheesy. I think making it in a slow cooker is a great idea because it preserves the cheese for a longer time period, and there is a lot of portions.
Ingredients:
- 8 ounces pepper Jack cheese, shredded (2 cups)
- 4 ounces American cheese, shredded (1 cup)
- 2 teaspoons cornstarch
- 1 (10-ounce) can diced tomatoes with chiles, such as RoTel
- 1 (12-ounce) can evaporated milk
- Kosher salt
- Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving
Directions:
First, in the slow cooker, toss in both cheeses with cornstarch to evenly coat. Stir in the Rotel Tomatoes, evaporated milk, and season with salt. Cover and cook on low until mixture is bubbling and thickening slightly, 2 to 2 1/2 hours.
Next, chop up the onions, cilantro, and jalapeños to garnish on top of the queso. Serve with tortilla chips on the side.
Overall, I love queso and this is such an easy recipe to make and follow. I’ve tried making queso before and it never turns out correctly, but I love how this recipe includes real wholesome vegetables to include on top and into the mix. Now I am craving queso, and I can’t wait to make this.
