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Salsa con Queso

Course: Dressings, Sauces, Marinades

Products: Slow Cookers


Recommended Hamilton Beach® Product:
Slow Cooker - 1 1/2 Quart Size, Party Crock
  • 1 pound pasteurized processed cheese, cubed
  • 2 cups salsa
  • 2 two oz. cans chopped green chilies
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 4 oz. shredded Monterey jack cheese


  1. Place cubed cheese, salsa, chilies, chili powder and garlic powder in slow cooker.
  2. Cover and cook on LOW (1 ½ Qt.) or MEDIUM (Party Crock) for 1 hour.
  3. Stir and continue to cook until mixture is heated through and cheese is completely melted.
  4. Stir in Monterey Jack cheese just prior to serving.
Tip: Serve with tortilla chips

Nutritional Information:  (Based on Individual Serving: 4 oz.)
• Calories: 200 • Total Fat: 13g • Saturated: 8g • Cholesterol: 50mg • Sodium: 1050mg
• Carbohydrates: 7g • Dietary Fiber: 1g • Sugars: 5g • Protein: 9g

Serves: 10


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