Street Corn Jalapeño Popper Queso

Ingredients

• 16 oz cream cheese
• 16 oz sour cream
• 0.5 block Velveeta (The author says to use half a block, or the whole block for a larger batch; block size is not specified. Cut into pieces before adding.)
• 0.5 cup cilantro (Chopped)
• 1 cup pickled jalapeños (Fresh jalapeños may be used instead.)
• 2 cups bacon (Chopped)
• 1 tbsp Tajín seasoning
• 2 limes lime juice (Juice of 2 limes)
• 1 can Hatch Rotel (Drain if needed; can size is not specified.)
• 1 can street corn (Drain before adding; can size is not specified.)

Steps

1. 1

   Prepare the ingredients for the crock pot: cut the Velveeta into pieces, chop the cilantro, and drain the street corn.

2. 2

   Add all of the ingredients to a crock pot.

3. 3

   Turn the crock pot to high.

4. 4

   Cover and cook for 45 minutes.

5. 5

   Stir the queso very well until the ingredients are thoroughly combined.

6. 6

   Cover and continue cooking for another 15 to 30 minutes, then serve and enjoy.

Notes

The source does not specify the Velveeta block size or the can sizes for the Hatch Rotel and street corn. Serve with Doritos or tortilla chips. The listed cooking time is a range because the final covered cooking period is 15–30 minutes.

Nutrition per serving

• appetizer
• dip
• queso
• game day
• slow-cooker
• crock-pot
• Mexican-inspired
• spicy