Do you remember the old Tijuana Flats Queso? Before they changed most of the menu AND the queso? This is it… or pretty close anyway! This is such an easy “set it and forget it” app. To note: if you want the queso a little thicker, I would put about a cup and a half of the shredded colby jack, rather than a cup. Also, I usually make this in a small dip-size Crockpot, but if you need it a little quicker you can 100% melt it all on the stove. I have done it both ways and it turns out fine!
Queso
Servings: 8
Ingredients
- 8 oz Velveeta Block Cheese
- 1 cup Shredded Colby Jack Cheese
- 1 cup Half & Half
- 1 tsp Cumin
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Black Pepper
- 1 10 oz can Rotel (drained)
Instructions
- Add all of the ingredients to a small (dip size) Crockpot. Set on low for about 2 to 3 hours (stirring occasionally) until all the cheese is melted.