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: 120 kcal, Carbohydrates: 7 g, Protein: 10 g, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 22 mg, Sodium: 977 mg, Potassium: 216 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 800 IU, Vitamin C: 1 mg, Calcium: 295 mg, Iron: 1 mg