Best 10 Queso Con Tequila Crock Pot Recipes

QUESO CON TEQUILA

Steps:

• Slow Cooker Method:
• Combine all ingredients, except cilantro, in a 4-quart slow cooker and stir well. Cover and cook on LOW setting for 3 to 4 hours, stirring occasionally.
• Serve hot garnished with cilantro and tortilla chips alongside. Also tastes great over baked potatoes.
• Stove Top Method:
• In a medium skillet over medium heat, add salsa and tequila. Let simmer for 5 minutes. Add cheese and stir until melted. Pour mixture into serving bowl and garnish with chopped cilantro. Serve with tortilla chips.

SLOW-COOKER CHILE CON QUESO

Steps:

• Brown the beef in a large skillet over medium-high heat, 10 to 15 minutes. Add the chili powder and garlic powder and stir to combine. Add 1/4 cup water and let simmer until evaporated.
• Transfer the beef to a slow cooker. Stir in the cheese and salsa. Cover and let cook on high until melted, about 1 hour.
• Serve with tortilla chips.

SLOW-COOKER QUESO

Steps:

• Combine the processed cheese, pepper jack, milk and cumin in a small slow cooker. Cook on low, 1 1/2 hours.
• Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on low, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

QUESO DIP WITH TEQUILA BY RICK BAYLESS

Steps:

• In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks dry, about 2 minutes.
• Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.

QUESO CON TEQUILA (CROCK POT)

Steps:

• In a 4 quart slow cooker, combine all ingredients, except cilantro, and mix thoroughly.
• Cover and cook on LOW setting for 3-4 hours, stirring occasionally.
• Stir and serve hot, garnished with fresh cilantro.

SLOW COOKER TEXAS QUESO

Steps:

• In a small slow cooker, add the cheese cubes as well as both cans of the tomatoes with chilies, including the liquid from the cans. Set the slow cooker to low and let melt, stirring occasionally, until completely melted, about 30 minutes. Keep warm until ready to serve.
• Serve with tortilla chips, flour tortillas or as a topping for fajitas, nachos or tacos.

SLOW-COOKER QUESO

Steps:

• In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt.
• Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side.

CROCK POT CHILE CON QUESO

Steps:

• Add all ingredients to slow cooker and stir until well blended.
• Cover and cook on low 2 to 3 hours or until hot.
• Garnish with green onion strips and hot pepper slices, if desired.

SLOW COOKER QUESO FUNDIDO

Steps:

• Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside.
• Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks.
• While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well.
• When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture.
• Cut the queso quesadilla into small chunks.
• In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.

CHILE CON QUESO FOR THE CROCK POT

Steps:

• Cube cheese, put cheese into crock-pot w/2 cans of soup and 2 cans of tomatoes.
• Heat on low to melt cheese.
• Brown meat, add meat to cheese mixture.
• Cover and cook on low to keep warm.
• Serve w/tortilla chips.