Crockpot Queso Blanco

If you are from Texas, live in Texas, or know anyone who is from that area you probably know that queso is VERY important. As a former Texan now living in California I get serious queso withdrawals and I know I can't be the only one. I cringe at the canned grocery store stuff, and can't find it at any restaurant - so if I want the good stuff I figured I better learn to make it. I found recipes similar to the one I'm about to share online but most were straight velveeta or white American cheese which I knew wasn't going to work for me. I tweaked those a little and added some other kinds of cheese, tossed everything in the crockpot and ended up with what I considered a pretty darn delicious queso blanco! Next time I will try making some different queso blends, but this won't be the last time I make this one!

This recipe made enough for one bowl as pictured below, so if you're making for more than a few people double or tripe up the recipe! Also the chilis and jalapeno definitely give it a little bit of a spicy kick so if you're not big on that cut back on those amounts or leave them out!

You will need:

• 1/3 lb white american (from your deli counter)!
• 1/3 lb pepper jack cheese (again, from the deli counter)! 
• 6 tbsp plain cream cheese
• 2 oz. (about a few tbsp) of canned diced green chiles
• 2 oz. (about a few tbsp) of canned jalapeno chopped up finely
• 1/2 tbsp butter
• A few tbsp milk
• Optional herb garnish. 

Directions:

1. ​Add all ingredients but the milk to your crockpot and turn on high. 
2. Cook 30-40 minutes, checking and stirring until everything is melted and blended together. 
3. Add in a tbsp of milk at a time until you get the consistency you want, I added between 2-3 tbsps. 
4. Stir up with the milk and let cook another 10 minutes. 
5. Serve up with chips and enjoy!!