Ingredients:

  • 1/2 cup finely diced Yellow Onion
  • 3 cloves minced Garlic
  • 2 tablespoons Unsalted Butter
  • 1 tablespoon All-Purpose Flour
  • 1 cup Low Sodium Chicken or Vegetable Broth
  • 4 oz can Fire-roasted Diced Green Chiles, drained
  • 10 oz can Rotel (Diced Tomatoes & Green Chiles), undrained
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Smoked Paprika
  • Salt and Freshly Ground Black Pepper, to taste
  • 8 oz Sharp Cheddar Cheese, freshly shredded
  • 8 oz Monterey Jack or Colby Cheese, freshly shredded
  • 4 oz block Velveeta or Processed Cheese (Optional)

Instructions:

  1. Melt the butter in a small saucepan over medium heat. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Whisk in the flour until a smooth paste (roux) forms. Cook for 1 minute.
  3. Gradually whisk in the chicken broth until smooth. Bring the mixture to a gentle simmer, stirring until it thickens slightly.
  4. Stir in the Rotel (undrained), drained green chiles, cumin, and smoked paprika. Season with salt and pepper. Taste and adjust seasoning.
  5. Pour the seasoned liquid base into the clean, greased slow cooker insert.
  6. Add the shredded Cheddar, Monterey Jack, and the optional Velveeta cubes directly on top of the liquid. Do not stir yet.
  7. Cover the slow cooker. Cook on Low for 2 to 3 hours or on High for 1.5 hours.
  8. Once the cheese is completely melted, give the entire mixture a good, slow stir until the queso is smooth and homogenous. Keep warm on the 'Keep Warm' setting for serving.