A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Meatless Chili con Queso
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- #21523
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
1 comment
ingredients
1 pound Velveeta pasteurized cheese, cut into cubes
1 can (10 ounce size) Rotel diced tomatoes with green chiles, undrained
1 cup sliced green onions
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon hot pepper sauce
directions
Combine the cheese, tomatoes with green chiles, green onions, coriander, cumin, and hot sauce in the crock pot. Stir well. Cover the crock pot and cook on low heat for 2-3 hours or until the cheese is melted.
Stir gently before serving. Can serve directly from the crock pot.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
589 calories, 43 grams fat, 26 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
Just remember that CHILI con queso has to have chilies in it. Not "optional". Just about any kind of melting cheese works well. Think "natchos, as a dip". Sometimes thinned with white wine, ala fondue.
January 19, 2004
I LOVE this recipe. I used to have a cook book that had a chili con queso recipe, but my 9 month old pup ate the cookbook. So I went on line and this is almost identical. This is a great recipe!