March 9, 2017Charlotte Graham

Kitchen Sink Queso

When Dear Husband and I invited family over for a party to see our new house this past weekend, I immediately began menu planning.

Now, lest you assume that ‘menu planning’ means canapés and cocktails, in this case I mean ‘what finger foods will pair best with pizza?’

I’m a firm believer that chips and dip ought to be a staple at any casual get together. So with that in mind, I decided to make a homemade queso to serve alongside my homemade guacamole and tortilla chips. But not just any queso — kitchen sink queso!

This queso is a Mosaicca original recipe and derives its name from the fact that you throw in everything but the kitchen sink! Corn, black beans, tomatoes, peppers, onions, garlic, herbs — you name it, it goes in. Had I any green onions, they would’ve been dumped in as well.

As with many of my favorite dishes, this is a slow cooker recipe. Because it uses a whole block of cream cheese and package of shredded cheese serve as the cheesy basis, it is on the thicker and creamier side. You’ll want to cube your cream cheese before adding it to the slow cooker – it will melt more easily this way.


I’d write out instructions, but all they would say is: “Dump it all in.”

Complicated, no?


The important thing with this recipe is to have it at the right heat level for the right amount of time, with plenty of stirring along the way. If your slow cooker is on anything hotter than the warm setting when it comes time to serve, the queso may literally be boiling. And you wouldn’t want to burn your guests, now would you? I didn’t think so.


If you like things spicier, feel free to toss in more cayenne and chili pepper!

Tell me, what is your favorite kind of queso? 

Until next time,

xoxo Charlotte
Kitchen Sink Queso

Ingredients:

  • 1 package regular cream cheese 
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 can Rotel, drained
  • 1/2 can whole kernel corn, drained
  • 1/2 can black beans, drained
  • 1/2 tsp cayenne pepper 
  • 1/2 tsp red chili pepper
  • 2 tbsp minced garlic

Method:

  • Cube cream cheese into 1 inch cubes.
  • Add corn, beans, garlic, spices, and Rotel to slow cooker. Layer cream cheese and shredded cheese on top. 
  • Turn slow cooker to high and set for an hour.
  • After an hour, stir contents and add more shredded cheese if stringier consistency is needed.
  • After another hour, stir again and reduce heat to low.
  • After another hour, reduce heat slow cooker temperature to the warm setting.
  • Stir periodically while serving.
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