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Crock Pot Queso Blanco
Crock pot queso blanco
made with white American cheese, pepper jack & jalapeno is the perfect dip to serve at any get together or party!
Course
Appetizer, Snack
Cuisine
Latin American
Keyword
crock pot queso blanco
Prep Time
5
minutes
minutes
Cook Time
2
hours
hours
Servings
16
Calories
250
kcal
Author
April Woods
Ingredients
2
cans
evaporated milk
(12 ounces each)
1
pound
deli sliced white american cheese
1
pound
deli sliced pepperjack cheese
1
tablespoon
diced jalapeno
canned or fresh
tortilla chips
for serving
Instructions
Add milk, cheese, and jalapeno to slow cooker. Stir to combine.
Cover and set to "low" for 2 - 3 hours, stirring about once every hour.
Serve with your favorite tortilla chips!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Store leftovers in the fridge for up to 3 days.
Reheat in the microwave in 30 second intervals, stirring between heat cycles.
You can substitute green chiles for the jalapenos.
You can serve this with chips but it is also great over chicken or nachos.
Nutrition
Calories:
250
kcal