Almost as good as the best queso I've found at any Mexican restaurant.
| Ingredient | Mass | Volume | Scaling |
|---|---|---|---|
| Pepper Jack Cheese | 227% | ||
| American Cheese | 0.5 lb | 227% | |
| Evaporated Milk | 12 fl oz | 354% | |
| Jalapeño | 6 tbsp | 40% |
Instructions
1
Chop Jalapeño into small pieces. You may want to wear a glove to prevent getting pepper oils on your skin.
2
Cut cheese into small cubes. This will help it melt faster.
3
Combine everything in a slow cooker. Using a liner might make cleanup easier.
4
Slow cook for 3-4 hours