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This low-carb Slow Cooker Queso Blanco is perfect for drizzling over taco salads, scooping with keto tortilla chips, or even you favorite veggies. Five minutes prep time, a crockpot and six common ingredients - that's all you need to prepare this tasty Mexican keto cheese sauce.
Note that although full-fat milk is relatively high in carbs, the carb count per serving in this queso blanco will be negligible. If you want to avoid whole milk altogether, you can substitute 1 cup of whole milk with 1/4 cup of heavy whipping cream mixed with 3/4 cup water.
Hands-on Overall
Serving size 1/4 cup/ 60 ml
Nutritional values (per 1/4 cup/ 60 ml)
Net carbs1.5 grams
Protein7.5 grams
Fat12.3 grams
Calories140 kcal
Calories from carbs 4%, protein 21%, fat 75%
Total carbs1.7 gramsFiber0.2 gramsSugars1.3 gramsSaturated fat7.7 gramsSodium225 mg(10% RDA)Magnesium9 mg(2% RDA)Potassium63 mg(3% EMR)
Ingredients (makes about 4 1/2 cups)
- 1 lb Monterey jack cheese, cubed (450 g)
- 8 oz cream cheese (230 g)
- 1 cup canned diced green chiles (140 g/ 5 oz)
- 1 jalapeno pepper, minced (14 g/ 0.5 oz)
- 1 tbsp butter (14 g/ 0.5 oz)
- 1 cup raw full-fat milk (230 g/ 8 oz) - see note above
Instructions
- Place all of the ingredients in a slow cooker or an Instant Pot and set to low heat for 2 hours (slow cooking mode on the Instant Pot). If it’s too thick add a bit more milk and stir. (Tip: If you're short on time, simply use the Saute function and cook intil melted for a few minutes. Stir to ensure even cooking. Based on feedback, this is a better method for smoother results.)
- Set slow cooker to warm to serve.
- Store leftover queso in a jar in the refrigerator for up to a week and reheat in the microwave with a bit more milk or water to thin.
Slow Cooker Queso Blanco
Step by Step
Ingredients
- 1 lb Monterey jack cheese, cubed (450 g)
- 8 oz cream cheese (230 g)
- 1 cup canned diced green chiles (140 g/ 5 oz)
- 1 jalapeno pepper, minced (14 g/ 0.5 oz)
- 1 tbsp butter (14 g/ 0.5 oz)
- 1 cup raw full-fat milk (230 g/ 8 oz) - see note above
Instructions
- Place all of the ingredients in a slow cooker or an Instant Pot and set to low heat for 2 hours (slow cooking mode on the Instant Pot). If it’s too thick add a bit more milk and stir. (Tip: If you're short on time, simply use the Saute function and cook intil melted for a few minutes. Stir to ensure even cooking. Based on feedback, this is a better method for smoother results.)
- Set slow cooker to warm to serve.
- Store leftover queso in a jar in the refrigerator for up to a week and reheat in the microwave with a bit more milk or water to thin.
Nutrition (per serving, 1/4 cup/ 60 ml)
Calories140kcal
Net Carbs1.5g
Carbohydrates1.7g
Protein7.5g
Fat12.3g
Saturated Fat7.7g
Fiber0.2g
Sugar1.3g
Sodium225mg
Magnesium9mg
Potassium63mg
Detailed nutritional breakdown (per 1/4 cup/ 60 ml)
| Total per 1/4 cup/ 60 ml |
| 1.5 g | 7.5 g | 12.3 g | 140 kcal |
| Cheese, monterey |
| 0.2 g | 6.1 g | 7.6 g | 93 kcal |
| Cream cheese, soft (full-fat) |
| 0.4 g | 0.9 g | 3.6 g | 31 kcal |
| Peppers, chili, green, canned |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Peppers, Jalapeno, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 0.6 g | 6 kcal |
| Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D |
| 0.6 g | 0.4 g | 0.4 g | 8 kcal |
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