Crock Pot Chile Con Queso |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is my all time favorite cheese dip! I first made this recipe when I got my first crock pot eons ago. I lost the recipe but found it again on . Ingredients:
1 1/2 cups half-and-half, scalded |
1 1/2 lbs grated monterey jack cheese |
1/2 lb grated sharp cheddar cheese |
1 tablespoon butter |
1/2 onion, minced |
1 garlic clove, minced |
1/4 cup dry white wine |
1/4 cup flour |
1/4 cup water |
1 (4 ounce) can chopped green chilies |
1 -2 tablespoon chopped jalapeno |
salt and pepper |
1 dash cayenne pepper |
Directions:
1. Pour scalded half and half into buttered crock pot.
2. Turn to high and stir in cheeses.
3. In small skillet, saute onion and garlic in butter until onion is tender.
4. Combine flour with water and stir.
5. Add wine and stir well.
6. Add to cheese mixture.
7. Cook covered on high for 30 minutes or until cheese begins to melt.
8. Turn to low and cook about 4-6 hours, stirring 2-3 times during the first hour and occasionally after that.
9. Serve warm with tortilla chips or other dippers.
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