Chili's Queso (Slow Cooker Version)
Copycat Chili's Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot!
Servings: 10 servings
Ingredients
- 16 ounces Velveeta Cheese
- 1 cup milk (preferably Half & Half if you have it)
- ½ teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 15-ounce can no-bean chili
- 1 tablespoon chili powder
- 2 teaspoons cumin
- juice of 1 lime juice (about 1 tablespoon)
- tortilla chips for serving
Instructions
- Cut velveeta cheese into cubes. (optional. If you don't, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
- Stir until everything comes together. Cook on low for 30 minutes - 1 hour (As much time as you have before serving)
- Serve with tortilla chips. Enjoy!
Notes
Up-level your chips: Just bake your favorite tortilla chips in the oven at 350 degrees for 10 minutes and serve warm!
Storing leftovers: Store leftovers in a glass container in the fridge until you're ready to eat the rest of it. I like to put it in glass because that way I can just pop it right into the microwave for easy reheating.
Reheating: simply heat the cold queso in a glass dish in the microwave for 10-second increments, stirring in between each, until it comes to the desired temperature.
Nutrition
Calories: 120kcal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 977mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 295mg | Iron: 1mg
