Almost as good as the best queso I've found at any Mexican restaurant.
This recipe will create what I would describe as a medium spicy queso, which to me is just right. Not including the jalapeño seeds will result in basically no heat whatsoever. If you want just a mild spice, use 2/3 of the jalapeño and seeds instructed below.
Ingredients
- Pepper Jack Cheese (½ lb)
- American Cheese (½ lb)
- Evaporated Milk (12 fl oz)
- Jalapeño, diced with the seeds (1 pepper)
Instructions
Chop Jalapeño into small pieces. You may want to wear a glove to prevent getting pepper oils on your skin.
Cut cheese into small cubes. This will help it melt faster.
Combine everything in a slow cooker. Using a liner might make cleanup easier.
Slow cook for 3-4 hours