Get ready to dive into the ultimate comfort dip! This slow cooker green chile queso is unbelievably creamy, packed with savory flavor, and has just the right amount of kick. Ladle this luscious cheese sauce over grilled chicken, serve it as a dip with crisp cauliflower florets, or build the ultimate Tex-Mex bowl with seasoned ground beef, grilled peppers, and a generous pour of this liquid gold. Don’t forget the guacamole on top!
Ingredients
• 1 tablespoon avocado oil
• 2 tablespoons butter
• ½ medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 ounces / 411g) petite diced tomatoes, undrained
• ½ cup chopped jarred roasted green chiles
• 16 ounces / 2 cups shredded sharp cheddar cheese
• ½ cup chicken broth
• ½ cup heavy whipping cream
Instructions
1. Prepare a small slow cooker by rubbing the sides and bottom of the stoneware with the avocado oil.
2. In a medium skillet over medium-high heat, melt the butter. Add the onion and cook until tender, about 3-5 minutes, stirring frequently. Stir in the minced garlic and cook for 30 seconds more until fragrant.
3. Transfer the onion and garlic mixture to the prepared slow cooker. Stir in the undrained tomatoes, green chiles, shredded cheese, and chicken broth.
4. Cover and cook on High for 1 hour, or until the cheese is completely melted. Be sure to stir every 15 minutes to prevent sticking and ensure even melting.
5. Stir in the heavy whipping cream. Cover again and cook on High for a final 15 minutes.
6. Once ready, turn the slow cooker setting to Low or Warm for serving to keep the queso perfectly smooth.
Nutritional Information
• Per ¼ Cup Serving: 200 Calories ★ 17g Fat ★ 3g Net Carbs ★ 7g Protein
Pro Tips
• For the smoothest, creamiest queso, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Use jarred Hatch chiles for an authentic New Mexico flavor, or substitute with any variety of canned roasted chiles you enjoy.
• To control the heat level for a milder queso, substitute the roasted chiles with two 4-ounce cans of whole green chiles, drained and chopped.
• To use fresh chiles, halve and deseed them, broil skin-side up until charred, then let them steam in a covered bowl for 10-15 minutes before peeling and chopping.
FAQ
Q: Can I use pre-shredded cheese for this queso recipe
A: For the smoothest and creamiest queso, it is best to buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can make the final texture grainy.
Q: How do I make this green chile queso less spicy
A: To control the heat and create a milder queso, you can substitute the roasted chiles with two 4-ounce cans of whole green chiles. Be sure to drain and chop them before adding them to the slow cooker.
Q: What are the best green chiles for this queso
A: For an authentic New Mexico flavor, jarred Hatch chiles are highly recommended. However, you can use any variety of canned or jarred roasted green chiles that you enjoy.
Q: What should I serve with this slow cooker queso
A: This versatile queso is delicious as a dip with crisp cauliflower florets or tortilla chips. You can also serve it as a sauce over grilled chicken or use it to build a Tex-Mex bowl with seasoned ground beef and grilled peppers.
