Slow Cooker Short Rib Queso

Name: Slow Cooker Short Rib Queso
Prep time: 20 min
Total time: 410 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 lb Beef Short Ribs (2 pounds beef short ribs, cut flanken (1-bone sections)-style); 1 ½ tsp Kosher Salt (1 1/2 teaspoons kosher salt); 1 can Chipotle Pepper in Adobo Sauce (1 (7-ounce) can chipotle peppers in adobo sauce); 2 cloves Garlic (2 cloves garlic, chopped); ½ tsp Dried Mexican Oregano (1/2 teaspoon dried Mexican oregano); ½ tsp Cumin Powder (1/2 teaspoon ground cumin); 12 oz Cheddar Cheese (12 ounces sharp cheddar cheese, grated); 4 oz Pepper Jack Cheese (4 ounces pepper jack cheese, grated); 1 piece Cream Cheese (1 (8-ounce) block cream cheese); 8 fl oz Whole Milk (8 fluid ounces whole milk); ½ cup Jalapeño (1/2 cup finely chopped pickled jalapenos)

Slow Cooker Short Rib Queso - Appetizers (Mexican)

410 minMexican

Servings3

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Egg Free

Steps

1Season the short ribs with the salt.
2Drain adobo sauce from the can of peppers into a 2- to 3-quart slow cooker. Add one of the chipotle peppers from the can (freeze the rest to use later) along with the garlic, oregano, and cumin. Add the ribs and toss around the crock to coat.
3Cover and cook the ribs on high until the meat is tender and falling off the bone, 4 to 6 hours. Cool for about 1 hour, then chop the meat, discarding the bones. This can be done up to a week in advance and stored in an airtight container in the fridge.
4Combine the cheeses, cream cheese, and milk in slow cooker. Heat on low, stirring occasionally, until creamy, 1 1/2 to 2 hours. Stir in the chopped rib meat and pickled jalapenos and keep warm over low heat.
5Serve with tortilla chips, celery, carrots, peppers, jicama, bread, pita, fries, and/ or potato chips. Or, just attack it with a big spoon...I wont judge.