This recipe is liked by 2 person(s). |
Queso Blanco (Slow-Cooker)
Nb persons: 0
Yield: 6 1/2 cups
Preparation time:
Total time:
Source: Spirit of Christmas 20th Anniversary 2006
This big-batch dip freezes well. Spoon into serving size freezer containers and freeze up to 1 month. Thaw overnight in refrigerator. Reheat in microwave on medium. | |
1 small | onion, diced |
3 | garlic cloves, minced |
1 (14 1/2 oz.) can | petite-cut diced tomatoes, drained |
1 c. | milk |
3/4 c. | pickled jalapeno slices, minced |
1 (4.5 oz.) can | chopped green chilies, undrained |
1 Tb. | juice from jalapeno slices |
1 tsp. | ground cumin |
1/2 tsp. | dried oregano |
1/2 tsp. | coarsely ground black pepper |
2 lbs. | deli white American cheese, sliced (ask the deli) |
Tortilla chips |
Place onion in a medium microwave-safe bowl, cover loosely with heavy duty plastic wrap. Microwave on HIGH 2 minutes. Stir in garlic and next 8 ingredients. Roughtly tear cheese slices; place in a 4-qt. slow cooker. Pour onion mixture over cheese. Cover and cook on LOW 2 hours. Stir gently to blend ingredients.
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