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Salsa con Queso

Course: Dressings, Sauces, Marinades

Products: Slow Cookers


  • 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. 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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