Ingredients
18
18 servings
- •3 lb easy melt processed cheese, cut into 1-inch (2.54 cm) cubes
- •2 ¾ cups green chile, 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, drained
- •1 cup scallions, thinly sliced
- •1 cup fresh cilantro, finely chopped
- •1 cup shredded monterey jack cheese
- •tortilla chip, for serving
Instructions
- 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!
Nutritional Facts
Per 18 servings
- Calories: 345
- Carbohydrate: 5g
- Fat: 25g
- Fiber: 0g
- Protein: 22g
- Sugar: 1g
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