Extra Creamy Queso Crock Pot Style
*1-2 Roasted Jalapeños, Finley diced (See roasted red peppers to roast jalapeños)
*10 slices of cooked Bacon, I like to use pre-cooked bacon and cut with scissors into small pieces
*3 tablespoons grated Garlic
*1 Red Onion, finely diced or grated
*3 tablespoons Extra Light Olive Oil, used for sautéing onions and garlic
*1 (13 ounce) can Rotel Tomatoes with Green Chiles
*2 cans diced Green Chiles
*2 pounds Velveta Processed Cheese, cubed
*1 cup Shredded Pepper Jack Cheese
*2 (12 ounce) cans Evaporated Milk
*Garnish with chopped Cilantro
*Tortilla Chips or Pita Chips for dipping
Sauté grated onion, garlic in olive oil on medium heat 2-3 minutes add garlic the last minute of sautéing.
In a crock pot on low with liner, add the above ingredients except for chips and cilantro. Cook in crock pot 1-2 hours, stir half way through melting Queso ingredients and then when completely melted, keep on warm until ready to serve.
Recipe adapted from Food Network The New Queso