Categories: Mexican

Ingredients

• 1 lb. Velveeta, cut into large cubes
• 1 lb. pepper jack cheese, shredded
• 2 cups whole milk
• 1 tsp ground cumin
• Tortilla chips, for serving

Directions

1. Combine the Velveeta, pepper jack, milk and cumin in a small slow cooker. Cook on LOW, 1 1/2 hours.

2. Uncover and stir well until completely smooth. If the queso is still lumpy, cover and continue cooking on LOW, stirring every 15 minutes, until all the cheese is melted and smooth. Keep the slow cooker on warm. Serve the queso with chips.

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