Ingredients

The following ingredients have 4 Servings
  • 9 ounces Fontina cheese (shredded)
  • 8 ounces Quesadilla cheese (shredded, you can also use Monterrey Jack cheese)
  • 16 ounces American cheese (finely chopped)
  • 2 4 ounce cans diced roasted green chiles
  • 2 15 ounce cans green enchilada sauce
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese

Instruction

  • In your slow cooker add Fontina, Quesadilla and American cheeses. Then add green chiles, green chili enchilada sauce and milk. Stir to combine.
  • Place lid on crock-pot and cook on high for 2-3 hours. Stir occasionally, so that the cheese doesn't get crusty on the sides.
  • Once completely, cooked add cheddar shredded cheese and stir in. 
  • Turn slow cooker to warm and add any additional milk, if need to get the consistency you want.  I always keep my lid on the slow cooker to keep it nice and warm. 
  • Serve with chips, tortillas, hot dogs, burritos, tacos, burgers, really the options are endless.