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Slow Cooker Queso de Cerveza

Source of Recipe

From "Tasty Ultimate" by Buzzfeed, Inc.


Recipe Introduction

"We think the description 'slow cooker' is misleading here...this is a lazy cooker at its best! Queso means 'cheese' in Spanish, but it also refers to this rich, swirly dip that has never met a crowd who didn't love it. After all, who could resist velvety cheese swirled through with beer and fire-roasted diced tomatoes—in a vessel that practically makes the dish itself?"

List of Ingredients

â—¦ 3 pounds Velveeta cheese, cut into 1-inch cubes
â—¦ 2 ¾ cups drained canned diced green chiles (24 ounces)
â—¦ 2 tablespoons chili powder
â—¦ 2 tablespoons ground cumin
â—¦ 1 tablespoon ground coriander
â—¦ 4 cloves garlic, minced
â—¦ 1 (28-ounce) can fire-roasted diced tomatoes, drained
â—¦ 1 (12-ounce) bottle or can Mexican beer, such as Corona or Modelo
â—¦ 1 cup drained prepared pico de gallo
â—¦ 1 cup finely chopped fresh cilantro
â—¦ 1 cup thinly sliced scallions
â—¦ 1 cup shredded Monterey Jack cheese
â—¦ Tortilla chips, for serving


Recipe

Combine the Velveeta cheese, green chiles, chili powder, cumin, coriander, garlic, tomatoes, and beer in a 6-quart slow cooker and stir to evenly incorporate. Cover and cook on high for 2 hours.

Uncover and stir in the pico de gallo, cilantro, and scallions.
Sprinkle the Monterey Jack over the top. Cover and cook on high for 30 minutes more.

Switch the slow cooker setting to warm, and serve the queso dip with the tortilla chips alongside.

Serves 18 to 20