I’ve been a fan of Qdoba’s Three Cheese nachos for years. It’s usually my default thing I order. But sometimes I don’t want to drive all the way across town for it – there has to be an easier way! And guess what – there is! A simple recipe, a slow cooker and a little time and you have some pretty delicious queso without any added thickening agents. Perfect for dinner, over pasta or even for your next game day party. But before starting there need to ensure the necessary cooking tools from kitchengearpros. According to Usessaywriters.com, this one is a perfect for dinner, over pasta or even for your next game day party.
Ingredients:
- 2 cup of Shredded Monterey jack cheese
- 2 cup of American cheese – ask for it at your deli counter, it’s easy to crumble by hand!
- 2 cup shredded cheddar cheese
- 3 roasted Poblano peppers
- 8 oz Roma Tomatoes
- 2 cup Heavy Cream
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- salt to taste
Directions:
- Prepare your slow cooker by spraying the inside with a cooking spray.
- Put your poblano peppers in a shallow pie pan or oven safe dish. Place under the broiler in your oven for 10 minutes until soft. Allow to cool for at least 10 minutes before touching.
- Carefully cut the stem off your roasted peppers and remove it as well as any seeds from inside. Cut a slit down one side and lay it out flat making it easy to slice and chop into small pieces. Add to your slow cooker.
- Chop your tomatoes into small pieces as well. Add to your slow cooker.
- Add in all of your cheese, heavy cream, garlic powder, onion powder and a touch of salt.
- Cook on high for 2 hours and low for 1 hour, stirring occasionally.
Serve with chips, over pasta or whatever you want! YUM!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
How many servings does this make?