Food & Cooking Recipes Slow Cooker Recipes Slow-Cooker Queso 3.0 (1) 1 Review By Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to MarthaStewart.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon. 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. Cook Mode (Keep screen awake) 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