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Ultimate Queso Fundido

This is a rich and complex cheese dip made with real Monterey Jack and sharp cheddar, slow-cooked with onions, poblano pepper, and Rotel tomatoes for a creamy, crowd-pleasing appetizer. It stays perfectly warm in a Crockpot, making it ideal for effortless entertaining. Serve with tortilla chips and your favorite toppings for a guaranteed hit.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 8
Course: Appetizer, Snack
Cuisine: Mexican-American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium white onion, finely diced
  • 1 poblano pepper, seeds removed and finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk, plus more as needed
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • Tortilla chips, for serving
  • Sliced jalapeños, for serving optional
  • Chopped cilantro, for serving optional

Equipment

  • Slow Cooker (2-4 quart)
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Large mixing bowl
  • Rubber spatula
  • Serving bowl (optional)

Method
 

  1. Turn your Crockpot to the LOW setting. Add the olive oil, diced onion, and diced poblano. Cover and cook for 30 minutes to soften the vegetables.
  2. In a large bowl, toss both shredded cheeses with the tablespoon of flour until evenly coated.
  3. Add the minced garlic to the Crockpot and stir.
  4. Gradually add the cheese mixture by handfuls to the Crockpot, stirring after each addition until mostly melted.
  5. Slowly pour in the milk while stirring continuously.
  6. Add the drained Rotel and cumin. Stir until everything is combined and creamy.
  7. Cover and cook on LOW for 1 hour, stirring every 20 minutes.
  8. If the dip becomes too thick, stir in an additional 1/4 cup of milk. Taste and add salt if needed.
  9. Serve directly from the Crockpot (set to WARM) with tortilla chips and your favorite toppings.

Notes

For a smoother dip, shred cheese from a block instead of using pre-shredded. To prevent burning, always use the LOW setting and stir regularly. If your Crockpot runs hot, reduce cook time by 25%. The dip can be thinned with more milk or broth, or thickened with a cornstarch slurry. For variations, add cooked spicy ground sausage, black beans, or corn. Can be held on WARM setting for 1-2 hours.