After lots of tweaking trying to replicate my favorite Mexican restaurant's recipe, I came up with this masterpiece! It's quite addictive - just warning! And I think it turned out even better than my favorite restaurant's version. I'm confident this will become your go-to queso recipe. Enjoy!

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn a slow cooker (such as Crock Pot®) on High; coat lightly with cooking spray. Fill with processed cheese, mushroom soup, diced tomatoes with green chiles, evaporated milk, sour cream, milk, and cream cheese. Cover with the lid. Cook until mostly melted, about 1 hour.

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  • Heat oil in a skillet over medium-high heat. Saute poblano peppers, yellow onion, and jalapeno peppers until softened, about 5 minutes. Transfer vegetables to the slow cooker; add green chiles, garlic, and cilantro. Cover and continue cooking until cheese is completely melted, about 20 minutes. Add the Mexican cheese blend; stir until heated through, about 10 minutes more.

Nutrition Facts

188 calories; protein 8.2g; carbohydrates 6.9g; fat 14.4g; cholesterol 38mg; sodium 579.9mg. Full Nutrition
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Reviews (1)

Read More Reviews
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2019
Made this for a potluck party, and everyone loved it! So creamy! Read More
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