Ahh, queso. The stuff of dreams. Of Texas legend. (And no, it's not just "cheese." I mean yes, I know that's what it means in Spanish. But in Texas, it's a whoooole other thing.)
Somehow, its fame has not quite reached the east coast. But those of you who have had the privilege...I know you know. ;-)
So here's my go-to recipe. I made it on the stovetop for years (and ruined many a batch) before finally discovering the joyous ease of making this liquid gold in the Crockpot. Perfect consistency every time. Enjoy!
8 oz freshly-shredded Monterey Jack cheese
8 oz sour cream
2 cups of your favorite red salsa or pico de gallo - add more or less to taste
Throw everything into a Crockpot, heat on low for 3-4 hours (until everything is melted). Stir to combine. Serve with tortilla chips or fresh homemade flour tortillas!
Did you try this recipe? I'd love to know how it turned out! Drop me a line at email@example.com or send me DM or leave a comment on my Insta!