Slow-Cooker Queso

by Richard Blais 3:00 AM, January 12, 2018

Aired January 12, 2018

Serves 10 to 12 servings

1 small yellow onion, diced
2 tablespoons olive or vegetable oil
1 small can diced tomatoes with chilies, such as Rotel
1 small can diced green chilies
1 tablespoon ground cumin
1 tablespoon ground coriander
1 pound melting cheese, such as Velveeta, cubed
1/4 cup shredded provolone


In a skillet over medium heat, sweat the onions in the oil until softened.

Add onions to the crock of a slow cooker along with the diced tomatoes with chilies, diced green chiles, cumin, coriander, melting cheese and provolone. Cook on high for 1 hour.

Stir and serve with lime wedges alongside and tortilla chips for dipping.


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