Green Chile Queso with Cheddar Oregano Breadsticks
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By
Heather Thoming
Updated May 3, 2021
This creamy, spicy queso dip proves that the slow cooker is, in fact, good for everything.
Green Chile Queso with Cheddar Oregano Breadsticks
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- Prep Time 45 min
- Total 60 min
- Ingredients 7
- Servings 10
Ingredients
Queso
- 3 cans (4 oz) Old El Paso™ Chopped Green Chiles
- 1 teaspoon ground cumin
- 1 package (8 oz) cream cheese, cut into 1-inch cubes
- 10 oz white or regular American cheese loaf, cut into cubes
Breadsticks
- 1 can (11 oz) refrigerated Pillsbury™ Original Breadsticks (12 Count)
- 1 cup finely shredded sharp Cheddar cheese (4 oz)
- 1 tablespoon dried Mexican or regular oregano leaves
Instructions
-
Step1In 2-quart saucepan over medium to low heat, place green chiles and cumin. Slowly add cream cheese and American cheese, gently stirring and cooking until melted. Pour queso into warming dish or small slow cooker set on low heat setting to keep warm.
-
Step2Heat oven to 375°F. Unroll dough onto lightly floured work surface. Separate dough into breadsticks. Cut each breadstick in half crosswise and then in half lengthwise to make 4 strips.
-
Step3Sprinkle cheese and oregano on each dough strip; gently press cheese and oregano into dough. Twist each strip; place on ungreased cookie sheet.
-
Step4Bake 11 to 13 minutes or until brown and crisp. Serve breadsticks with warm dip.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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