Slow Cooker Queso De Cerveza
This rich, cheesy dip has never met a crowd who didn’t love it. After all, who could resist velvety cheese swirled with beer and fire-roasted diced tomatoes–in a vessel that practically makes the dish itself? This content is intended solely for users of legal drinking age. Drink responsibly.
Tasty Team
79% would make again
Total Time
2 hr 40 min
2 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
2 hr 30 min
2 hr 30 min
Total Time
2 hr 40 min
2 hr 40 min
Prep Time
10 minutes
10 min
Cook Time
2 hr 30 min
2 hr 30 min
Ingredients
for 18 servings
- 3 lb easy melt processed cheese (1.3 kg), cut into 1-inch (2.54 cm) cubes
- 2 ¾ cups green chile (275 g), canned, drained
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon ground coriander
- 4 cloves garlic, minced
- 1 can fire-roasted diced tomatoes, drained
- 1 bottle mexican beer
- 1 cup pico de gallo (125 g), drained
- 1 cup scallions (40 g), thinly sliced
- 1 cup fresh cilantro (40 g), finely chopped
- 1 cup shredded monterey jack cheese (100 g)
- tortilla chip, for serving
Nutrition Info
- Calories 345
- Fat 25g
- Carbs 5g
- Fiber 0g
- Sugar 1g
- Protein 22g
Estimated values based on one serving size.
Preparation
- Combine the easy melt processed cheese, green chiles, cumin, chili powder, coriander, garlic, tomatoes, and beer in a 6-quart slow cooker and stir evenly to incorporate. Cover and cook on high for 2 hours.
- Uncover and stir in the pico de gallo, scallions, and cilantro. Sprinkle the Monterey Jack cheese over the top. Cover and cook on high for 30 minutes more.
- Switch the slow cooker setting to Warm and serve the queso with tortilla chips.
- Enjoy!
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