Ingredients:
- /2 cup finely diced Yellow Onion
- /2 cup finely diced Green Bell Pepper
- cloves minced Garlic
- (10 oz) can Fire-Roasted Diced Tomatoes & Green Chilies (undrained)
- Tbsp Unsalted Butter
- Tbsp All-Purpose Flour
- /2 cup Milk (whole or 2%)
- /2 cup Evaporated Milk
- tsp ground Cumin
- tsp Chili Powder
- /2 tsp Smoked Paprika
- Salt and Black Pepper to taste
- (16 oz) block Velveeta or Processed Cheese Block, cubed
- oz freshly shredded Monterey Jack Cheese
- oz freshly shredded Sharp Cheddar Cheese
Instructions:
- Melt butter in a skillet over medium heat. Add diced onion and green pepper; sauté until softened (about 5-7 minutes). Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the regular milk and evaporated milk until the mixture is smooth and slightly thickened. Stir in cumin, chili powder, and smoked paprika.
- Pour the cooked vegetable mixture and all the seasonings into the base of the slow cooker. Add the undrained diced tomatoes and green chilies. Stir well.
- Add the cubed processed cheese (Velveeta) and the shredded Monterey Jack and Cheddar. Stir gently to combine everything.
- Cover the slow cooker. Cook on LOW for 2 to 3 hours, stirring every 30-45 minutes. Do not rush this step; stirring helps melt the cheese evenly.
- The queso is ready when it is completely smooth, glossy, and heated through. If it seems too thick, add a splash of milk or cream until it reaches your preferred dipping consistency.
- Taste and adjust salt and pepper as needed. Transfer the slow cooker liner to a trivet or serving dish and keep warm on the Keep Warm setting.