Slow-Cooked Chile Con Queso
|Mild mexican pasteurized process cheese spread with jalapeno pepper||16 Ounce (Such As Velveeta, 1 Package)|
|Jarred thick and chunky salsa||1 1⁄2 Cup (24 tbs)|
|Tortilla chips||1⁄2 Cup (8 tbs) (For Serving)|
1. Cut the cheese into cubes. Place in a 3 1/2-quart electric slow cooker. Mix in the salsa.
2. Cover and cook on the low heat setting 1 1/2 hours, stirring once or twice, until the cheese is melted and smooth.
3. Remove the lid, increase the heat to the high setting, and cook 1 to 1 1/4 hours longer, or until the mixture is hot throughout.