Food & Cooking Recipes Slow Cooker Recipes Slow-Cooker Queso 3.0 (1) 1 Review By Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living. Editorial Guidelines Updated on April 30, 2020 Rate PRINT Share Prep Time: 10 mins Total Time: 2 hrs 10 mins Yield: 4 cups On gameday, queso is an undisputed MVP but it often loses steam (and silkiness) by halftime. To combat the cooldown issue, this recipe calls for making the queso in a slow cooker, which you can keep plugged in to maintain cheesy, melty bliss through the final drive. Ingredients 8 ounces pepper Jack cheese, shredded (2 cups) 4 ounces American cheese, shredded (1 cup) 2 teaspoons cornstarch 1 (10-ounce) can diced tomatoes with chiles, such as Ro-Tel 1 (12-ounce) can evaporated milk Kosher salt Finely chopped red onion, sliced jalapeños, chopped cilantro leaves, and tortilla chips, for serving Directions In the bowl of a 1 1/2-quart slow cooker, toss both cheeses with cornstarch to evenly coat. Stir in tomatoes and evaporated milk; season with salt. Cover and cook on low until mixture is bubbling and thickened slightly, 2 to 2 1/2 hours. Uncover and stir until smooth. Season with more salt and garnish with onion, jalapeños, and cilantro. Serve with tortilla chips on the side. Con Poulos Originally appeared: Martha Stewart Living, January/February 2020 Rate It PRINT