That’s extremely strange…. how hot is that Crock Pot? I would thin it with more cream, whisking to incorporate, if that is the issue Jessica. This is the first time I’ve heard this happening, sorry.

The Oaxaca cheese is definitely used and melts fine for me and others as they have commented, strange. You could also shred the cheese and add more cream or milk to thin it if you prefer Keri. If the Oaxaca cheese is an issue try Pepper Jack, Monterey Jack or the Asadero all work well here.

So glad you enjoyed this one Marlee, one of my favorites for a party snack!

Like some others, mine did not turn out as expected. The oaxaca cheese melts but is very stringy (like mozzerella). The white american with it makes it smoother, but it was SO thick and still much more stringy than I’d expect for queso dip. I used El Viajero brand. I’ve also used the “Mexican Melting Chesse” by El Viajero with success. But it’s just American cheese in a Mexican package. Ha! I was hoping for something like our local restaurant makes — super creamy, flavorful, and definitely not only American cheese.

I have not so can’t speak to the final version, but my first instinct is yes. I would also blend after, especially if you have an immersion blender, it should do the trick easily Jacqueline!

Can I make this in a crockpot

I either cube, shred or pull apart into strings and it, and the white American cheese, melts every time. Strange… Are you sure you didn’t use Panela cheese? Panela is a soft, white Mexican cheese made from skim milk, which makes it firm and flexible, but it will not melt when heated.

Mine did the same thing as Kevin’s. White blob sitting in white liquid. It just would not melt down past a certain point. Brand was La Morenita Queso Oaxaca. I heated the cream just like the video indicated and then added the cheeses. I even tried transferring to a small crock pot. Blob City. I’m sure it’s delicious when it works out.