Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 1 large jalapeno, (seeded and diced)
  • 8 ounces Velveeta cheese, (cut into cubes)
  • 1 cup shredded Monterey Jack or pepper Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 15 ounce can Hatch Green Chile Enchilada Sauce
  • 4 ounce can diced green chiles, (drained)
  • 1 cup chopped rotisserie chicken breast, (or fully cooked chicken breast)
  • ½ teaspoon cumin
  • ½ teaspoon salt (or to taste)
  • cilantro (for garnish)
  • tortilla chips (for serving)

Instruction

  • Add the olive oil to a skillet and place over MEDIUM heat. Add the onion and jalapeno and cook, stirring, for several minutes to soften. Remove from heat and set aside.
  • Add all of the cheese, green chile sauce, diced green chiles, rotisserie chicken, cumin, salt, and the onions and jalapenos from the skillet to a 4- to 6-quart slow cooker. Stir well, cover, and cook for 1 ½ to 2 hours on LOW, until the cheese is melted and smooth, stirring once about every 20 to 30 minutes during the cooking time.
  • Set the slow cooker to the WARM setting. Transfer some of the queso to a serving bowl and garnish with cilantro and serve with tortilla chips.
  • Any remaining queso can stay in the slow cooker on the KEEP WARM setting for an hour or two. Stir it occasionally to keep it the edges from burning.