When Food Should Taste Good reached out to me a few weeks ago about collaborating on a post, I was instantly like “haaaaaaall yes!!!!” (basically “hell yes” but super drawn out and southern/excited-sounding).
As a part of our collaboration, Food Should Taste Good asked me to create the perfect Cinco de Mayo spread, pairing their delicious chips with my all-time favorite Tex-Mex dish, queso. If you know me, you know that queso is one of my major food groups. I will seize any opportunity to eat queso and I like to claim that my body is 80% queso (I still think that’s true). Given my [hellish] travel schedule as of late and all of the stuff I have up in the air in my personal life, I decided to make a crock pot queso and holy bajeezus it was amazing. I had a few other local bloggers over to enjoy my Cinco de Mayo spread (more on that tomorrow!) and the crock pot queso was gone within seconds. Not even exaggerating.
For my Cinco de Mayo-themed spread, I served the Blue Corn and Multigrain Tortilla Chips from Food Should Taste Good. Both were so so delicious and paired perfectly with the crock pot queso.
By the way, I have actually served Food Should Taste Good Tortilla Chips for years. I love that Food Should Taste Good believes in crafting better snacks, as they know that food tastes best when it’s made with real ingredients (something I can really get behind!). All Food Should Taste Good Tortilla Chips and Bean Chips are non-GMO, certified Kosher, and certified gluten-free (many of the chip varieties are also certified vegan!). Food Should Taste Good Tortilla Chips are wholesome snacks that deliver on great taste and real, simple ingredients, making them perfect for Cinco de Mayo entertaining, in my expert opinion.
Crock Pot Queso
Prep Time: 15 minutes
Total Time: 3 hours
Author: Glitter & Spice
Recipe Type: Side Dish, Appetizer
Cuisine: Mexican, Tex-Mex
- 4 cups of sharp shredded cheddar cheese
- 8 ounces of cream cheese
- 1/2 white onion, minced
- 1-2 tablespoons of de-seeded jalapeño, minced
- 1/4 cup of chopped cilantro, plus extra for garnish
- 1 tomato, cored and diced
- 1-2 cups of skim milk
Place the shredded cheddar, cream cheese, minced onion, minced jalapeño, chopped cilantro, and diced tomato in the crock pot. Add about 1/2 cup of skim milk. Cover and cook on low heat for 2 1/2 hours.
When the time is up, stir the ingredients together and add skim milk until you reach the desired consistency (I added about 1 1/2 cups in total). Stir, cover, and let sit on warm setting for about 15-30 minutes before plating and serving with a heaping side of Food Should Taste Good Tortilla Chips!