1 Cup Monterrey jack cheese, shredded
1 Cup American cheese
1 Cup cheddar cheese, shredded
3 roasted poblano peppers, chopped
8 oz. tomatoes, chopped
1 Cup heavy cream
salt
Combine all of ingredients in a crockpot.
Cover and cook on low for 2 hours, stirring occasionally.
Serve with tortilla chips.
Serves 10
I love Queso dip. This is a perfect recipe for a party or family gathering because you can quickly whip it up and just let it heat in the crockpot. The recipe calls for roasted poblanos. I’m a big fan of roasting peppers on the grill, but you can also do it in your oven. Roasting peppers brings out a really good sweet, smoky flavor.
This looks and sounds really good! Gonna give it shot.
Hi, do you know if also other cheese instead of Monterrey ?- they don’t sell it where I live.
Thanks!