Dorm Dash: Homemade Queso

Craving some warm, cheesy and creamy queso but don’t feel like leaving the comfort of your home/dorm/apartment? Trey out this amazing homemade queso recipe!

Ingredients:

• 1 cup shredded Monterey jack cheese

• 1 cup American cheese

• 1 cup shredded cheddar cheese

• 3 roasted poblano peppers (finely chopped)

• 8 ounces of tomatoes (finely chopped)

• 1 cup heavy cream

• 1 1/2 teaspoons ground garlic

• Salt to taste

Directions:

• Preheat the oven to 450 degrees F and line a baking sheet with aluminum foil.

• Cut the poblano peppers (and tomatoes if you want them roasted) in half, removing the seeds with a knife. Place peppers on the baking sheet and drizzle with olive oil (add the tomatoes if roasting). Season with salt and pepper and bake for 15 minutes.

• Remove the tray from the oven and leave to cool for five minutes. When they are cool enough to touch, carefully remove the blackened skins and discard them. Finely chop the roasted peppers (and tomatoes whether roasted or not).

• Put the shredded cheese, roasted and chopped peppers, tomatoes, heavy cream, and garlic into a slow cooker.

• Place the lid on top and cook on low for two hours. Stir every 20 minutes, until the cheese has all melted.

• Add in more cream if necessary—season with salt to taste.

• Serve straight from the slow cooker with crunchy tortilla chips.

If you try this recipe or have any suggestions let us know by emailing pacertimes@usca.edu!