Ingredients
Scale
- 1 jalapeño pepper
- 1/2 poblano pepper
- 1 shallot
- 2 garlic cloves
- 8 oz sharp cheddar
- 4 oz gouda
- 4 oz cubed cream cheese
- 1 tablespoon cornstarch
- 1 1/2 cups half and half
Instructions
- Remove the seeds and ribs from the jalapeño and poblano peppers.
- Peel the shallot and garlic cloves.
- Finely chop the peppers, shallot, and garlic, either by hand or using a mini chopper.
- Shred the sharp cheddar and gouda cheeses, and add them to the slow cooker along with the cream cheese.
- In a small bowl, mix the cornstarch with one tablespoon of water, then stir it into the slow cooker mixture.
- Pour in the half and half and stir to combine all ingredients well.
- Cover the slow cooker and cook on high for about 2 hours, stirring every 20-30 minutes until the queso is fully melted and warmed through.
- Serve warm with chips or your preferred accompaniments.
Notes
Feel free to adjust the spice level by adding more or less jalapeño based on your preference.
For a creamier texture, ensure that the cream cheese is cubed and softened before adding it to the slow cooker.
Perfect for game day or movie night gatherings!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizers
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg