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El Paso Beer Queso

I have known many NorCal foodies who at first back away from this sort of Queso, as it involves processed cheese. However that inclusion makes for a more stable cheese that can go the duration of a party in a slow cooker... or at least I think it would, but it never lasts that long!


16 oz American Cheese cubed

1 (16 Tablespoons) cup Beer

1 (16 Tablespoons) cup finely diced White Onion


  • Layer El Paso 'Pimento Cheese' Compound and American cheese into a slow cooker and allow to melt on low keeping an eye to stir as it melts. This will take about 60-90 minutes.

    • If you are looking to move faster you can also do this on high, which will take about 30 minutes and more attention to stirring. The fastest method would be on the stovetop with the burner on low, with nearly constant stirring. It is key not to get the cheese too hot. That will 'break' the cheese and cause a grainy texture.

  • Once the cheeses are melted and combined, slowly stir in beer a little bit at time. Stirring until smooth and completely incorporated between each new addition.

  • Stir in garlic and onion. You can also add in other vegetables like minced garlic, diced shallot, diced tomato and/or diced tomatillo, you just want to be mindful of how much additional liquid you are adding.

  • Can be kept on low in a slow cooker for serving. The key is to keep an eye on it not getting too hot. Again so that the sauce does not break and become grainy.

Makes 16, 2 oz servings. Note that the recipe is basically 1 cheese compound :1 American cheese : 1 beer : 1 onion, making it easy to adjust up or down for appropriate number of servings.

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