Does it get any better than salty, yummy tortilla chips dipped in creamy queso full of New Mexican green chiles and fresh tomatoes? No, I think not. Whether you’re making this for game day, a party, or a weeknight snack, it’s going to bring smiles to everyone in the vicinity.
Chips and a really great queso are truly one of life’s greatest pleasures. If you are anything like me, you could eat this combination every day and never get sick of it. Of course, nobody can live on chips and queso alone . . . but that’s neither here nor there. Sometimes you just need to indulge a bit,, and this is definitely worthy of a calorie splurge.
½ block of cream cheese
½ lb. white American cheese, cubed or shredded
1 4 oz. can diced green chiles
1 roma tomato, chopped
¼ c. chicken or vegetable broth
1 tsp. garlic powder
1 tsp. cumin
Chopped jalapenos, for serving
Chopped cilantro, for serving
To make the queso blanco, combine cream cheese, American cheese, green chiles, tomato, chicken or veggie broth, garlic powder, cumin and paprika in a slow cooker. Cook on low for 1 hour. If the sauce is too thick, add 1-2 Tbsp. of milk or water to thin it out.