If you follow me on Instagram or if you’re in my private recipe group on Facebook, you’ve seen this recipe before. Sorry! I had to get it on my blog ASAP because it is my #1 most requested recipe. This is not your average queso. The extra step of roasting the peppers is EVERYTHING and takes it over the top! I grew up on queso in all forms but this is a mix of all the right things. You will never try another recipe for queso again after you taste this!
The BEST Queso
10 oz can Mild Rotel Tomatoes, undrained
1 large poblano (or pasillo) pepper
1 jalapeno pepper
½ large yellow onion (or about 3/4 C), diced
3 large garlic cloves, minced
1 ½ teaspoons cumin
1 ½ tablespoons olive oil, divided
Cut Velveeta into large chunks and place in a slow cooker. Add tomatoes.
Heat a small skillet to medium-high and add 1 tablespoon of oil. Add peppers and onions. Cook until onions are slightly browned. Add garlic and cumin then cook for 1-2 minutes. Add mixture to slow cooker. Cook on low until cheese is melted, about 2 hours. Stir everything together and serve with tortilla chips.